Easy Vegan Corn Casserole Recipe
This vegan corn casserole is soft, a wee bit smoky, and obnoxiously good. This makes a killer potluck item almost any time of the year.
Servings: 10 Servings
Calories: 201kcal
Cost: $6
Ingredients
Dry Ingredients:
- ⅓ cup cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon salt
Wet Ingredients:
- 1 ½ cups unsweetened vegan yogurt
- ⅓ cup unsweetened plant-based milk
- ¼ cup maple syrup
- 2 tablespoons olive oil
Mix-Ins:
- 3 cups corn kernels fresh or frozen
- ½ cup parsley chopped
- 1 cup scallions chopped
- 1 cup vegan cheddar cheese shreds
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium casserole dish.
- In a large bowl, sift together the cornmeal, flour, baking powder, thyme, smoked paprika, black pepper, and salt. If you don’t have a sifter, simply whisk the dry ingredients to remove any lumps.
- In a separate bowl, whisk together the yogurt, plant-based milk, maple syrup, and olive oil until smooth. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined.
- Fold in the corn kernels, parsley, scallions, and vegan cheddar shreds.
- Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 5 minutes before serving.
Notes
🌽 Corn Hub:
If you are using frozen or canned corn, drain the heck outta that stuff.
🍳 Cast Iron Man:
Choose a cast iron or ceramic casserole, or at least a pan that’s good and thick.
Nutrition
Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 542mg | Potassium: 171mg | Fiber: 3g | Sugar: 9g | Vitamin A: 500IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 1mg