EASY CORN CASSEROLE FOR THE HOLIDAYS (PLANT-BASED)

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This creamy, healthy corn casserole is a plant-based twist on a classic American favorite—made with simple, wholesome ingredients and no dairy or eggs. Perfect for Thanksgiving or any cozy family gathering!

This corn casserole holds a special place in my heart—it was one of the first recipes I tried when I moved to the U.S., and we started celebrating Thanksgiving with friends.

Back then, I made it the traditional way—with butter, sour cream, and cheese. As our family leaned into a healthier plant-based lifestyle, I reinvented it with simple, wholesome ingredients, without losing the creamy, comforting texture we loved.

Today, this healthier vegan version is a must-have at our holiday table. It’s golden, creamy, lightly sweet, and one of those “no one believes it’s vegan” dishes that always disappear first.

🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?

This recipe is naturally free from common allergens and perfect for many dietary lifestyles:

• Dairy-Free
• Egg-Free
• Vegan
• Oil-Free
• Refined Sugar-Free
• Gluten-Free (if made with oat flour)
• Nut-Free (if using soy yogurt)

🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU

• Naturally Sweet & Wholesome – Corn brings natural sweetness, fiber, and moisture.
• Creamy Without Dairy – Plant-based yogurt and applesauce create a rich, silky texture.
• Simple & Nourishing – Made from easy, accessible ingredients that feel indulgent but still light.

It’s comfort food made healthier—perfect for holidays, potlucks, or any cozy night in.

🍽 HOW TO PREPARE THIS CORN CASSEROLE

📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)

This recipe couldn’t be more straightforward: mix the wet and dry ingredients, pour into a baking dish, and let the oven do the magic—no fancy techniques, no long prep—just easy comfort food.

Let’s explore the kitchen tools, required ingredients, and steps, with helpful pictures as needed.

🥣USEFUL KITCHEN EQUIPMENT

Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.

To make this recipe, you’ll need:

• Mixing bowls: For combining wet and dry ingredients.

• Whisk: Ensures a smooth, creamy mixture.

• Spatula: Perfect for folding ingredients.

• Baking dish: Creates an even, golden top and soft center.

Now, let’s review the list of ingredients and potential substitutions, where applicable.

📝INGREDIENTS NOTES

Here is a list of everything you will need to prepare this recipe:

• Creamed Corn – The heart of this casserole! Use canned for convenience or make your own for a lighter touch.
• Whole Kernel Corn – Adds bursts of sweetness and texture.
• Plant-Based Yogurt – Replaces sour cream for that signature creaminess.
• Applesauce – Keeps it moist without butter.
• Maple Syrup – Adds natural sweetness (optional but lovely).
• Cornmeal – Gives that classic cornbread-like feel.
• Whole Wheat Flour – Adds structure; use oat flour for a gluten-free option.
• Baking Powder – Helps the casserole rise.
• Salt – Balances sweetness and enhances flavor.

👩‍🍳DIRECTIONS

To make this corn casserole, follow these steps:

1️⃣ Preheat Oven – Set to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.

2️⃣ Mix Wet Ingredients – Combine creamed corn, whole kernel corn, yogurt, applesauce, and maple syrup until smooth.

3️⃣ Mix Dry Ingredients – Whisk together cornmeal, flour, baking powder, and salt.

4️⃣ Combine – Fold dry ingredients into the wet mixture until just combined (don’t overmix).

5️⃣Bake – Pour into the baking dish, smooth the top, and bake for 55–60 minutes until golden and set.

6️⃣Cool & Serve – Let rest for 10 minutes before slicing.

💡RECIPE TIPS & VARIATIONS

Make It Gluten-Free: Use oat flour.

Add a Kick: Stir in jalapeños, scallions, or diced bell peppers.

Richer Texture: Add 1–2 tbsp of olive oil or melted vegan butter for a more indulgent version.

Extra Corn Flavor: Add ¼–½ cup extra corn kernels.

Make It Fully WFPB (Whole Food Plant-Based)

If you want a completely WFPB version, make these easy swaps:

• Flour: Whole wheat or oat flour both work and are WFPB; choose oat flour for gluten-free.
• Creamed Corn: Blend 1 cup corn kernels with ½ cup unsweetened plant-based milk until creamy but slightly textured.
• Plant-Based Yogurt: Choose an unsweetened, additive-free yogurt (soy or homemade cashew yogurt works great).
• Maple Syrup: Pure maple syrup is already WFPB-friendly.
• Baking Powder: Use an aluminum-free brand with minimal additives.

❓FREQUENTLY ASKED QUESTIONS (FAQs)

Can I make this ahead of time?
Yes! Prepare the batter and refrigerate it up to 6 hours. Bake right before serving.

How do I store leftovers?
Store in the fridge for up to 4 days. Reheat in oven or microwave.

Can I freeze it?
Absolutely! Freeze individual portions up to 2 months.

How do I serve this vegan corn casserole?

Serve it with a crisp green salad, roasted vegetables, chili, lentil stew, creamy soups, or a vegan “chicken” pot pie. It pairs well with any cozy, comforting meal.

What toppings can I add?

Top it with fresh herbs like parsley or chives, vegan sour cream or cashew cream, a drizzle of hot sauce or smoked paprika, or sautéed mushrooms and caramelized onions for extra flavor.

MORE DELICIOUS RECIPES TO TRY!

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📽️WATCH THE STEP-BY-STEP VIDEO!

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🖨️PRINTABLE RECIPE CARD