Vegan Corn Casserole from Scratch

Vegan Corn Casserole is an easy comforting side dish. Made with fresh corn, this recipe is buttery and rich.

This post is sponsored by Dandy®. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!

This Vegan Corn Casserole is comfort food to the max! It is soft, spoonable and packed with real corn flavor.

It is the perfect balance of sweet and savory and tastes like summer! Perfect for BBQs, potlucks, and easy enough for a weeknight dinner.

Reasons to love this recipe:

• Made from scratch, this corn casserole has the best homemade flavor!
• Incredibly easy to make with just 7 ingredients!
• Leftovers store and reheat like a dream.

What is corn casserole?

Corn casserole, also called corn pudding, is down home comfort food! It is similar to cornbread, but the addition of corn and creamed corn makes it softer and spoonable.

It is the perfect summer side and a potluck favorite!

Ingredients and substitutions:

• Flour - use all purpose or whole wheat pastry flour - both lend beautiful results! We most often make it with whole wheat pastry and you cannot taste the difference.
• Cornmeal - use a fine or medium grind.
• Sugar - granulated or organic cane sugar work best.
• Salt - to bring out flavor.
• Baking soda - to help the casserole rise and create a light fluffy texture.
• Corn - we use Dandy Sweet Corn, the sweetest freshest corn out there, for this recipe. It comes pre-shucked so all you need to do is cut it off the cob. So easy! Plus, using fresh corn gives our casserole the best flavor.
• Vegan plain yogurt - choose an unsweetened plain yogurt.
• Vegan butter - store bought or try making our easy vegan butter!

How to make vegan corn casserole:

Prep the corn: set your corn down on the cutting board, and use a sharp knife to slice off the kernels on one side. Rotate and continue until all the corn kernels have been removed. See photos for a visual example!

Whisk the dry: In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking soda.

Blend the wet: Blend half the corn, vegan yogurt, and butter until combined with just a few corn chunks. We are going for the texture of creamed corn.

Combine and bake: Stir the wet ingredients into the dry. Fold in the remaining corn and transfer to your baking dish. Bake until golden.

Storage:

Store corn casserole in the fridge for 3-4 days. Reheat it in a 350 degree oven or microwave until warmed through.

For longer storage, store in a freezer safe container for up to 3 months. Reheat from frozen in the microwave until warmed through.

Try these variations!

Ready to mix things up?! The next time you make vegan corn casserole, try one of these easy variations:

• Spicy: stir in 1-2 finely chopped jalapeno peppers.
• Sweet: add ¼ cup maple syrup and ½ teaspoon cinnamon to make it extra sweet.
• Herby: stir in ¼ cup chopped fresh herbs. I like parsley, chives, basil, cilantro thyme, or a mix!
• Cheesy: fold in ½ cup vegan cheese and top with more cheese before baking!
• Peppers & Onions: sauté 1 diced bell pepper and 1 onion in oil until softened. Stir this into the batter before baking.

What to serve with vegan corn casserole?

Corn casserole is the best summer side! It compliments any protein, like our smoked tofu, and it is delicious when served with soup or salad.

More vegan summer recipes!

• The Best Vegan Taco Salad
• Vegan Elote aka Mexican Street Corn
• Easy Oven Smoked Tofu
• Vegan Pinwheels
• Vegan Crab Cakes
• Grilled Vegetable Salad