EASY CORN CASSEROLE FOR THE HOLIDAYS (PLANT-BASED)
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!
Ingredients
Wet Ingredients
- 1 can creamed corn (14.75 oz / 418 g)
- 1 can whole kernel corn (15 oz / 425 g, rinsed and drained)
- 240 g unsweetened plant-based yogurt (1 cup)
- 60 g unsweetened applesauce (¼ cup)
- 15 ml maple syrup (optional) (1 tbsp)
Dry Ingredients
- 105 g medium-grind cornmeal (⅔ cup)
- 85 g whole wheat flour (⅔ cup, oat flour for gluten-free)
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Preheat Oven – Set to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.
- Mix Wet Ingredients – Combine creamed corn, whole kernel corn, yogurt, applesauce, and maple syrup until smooth.
- Mix Dry Ingredients – Whisk together cornmeal, flour, baking powder, and salt.
- Combine – Fold dry ingredients into the wet mixture until just combined (don’t overmix).
- Bake – Pour into the baking dish, smooth the top, and bake for 55–60 minutes until golden and set.
- Cool & Serve – Let rest for 10 minutes before slicing.
Notes
• Use oat flour for gluten-free.
• Add diced peppers or jalapeños for extra flavor.
• Store refrigerated up to 4 days or freeze up to 2 months.