This Vegan Cornbread Casserole is the perfect mix between classic cornbread and creamy corn casserole! It's gluten-free, oil-free, and refined sugar-free, with delicious texture from real corn kernels.
Cornbread casserole.. it's sort of my little invention. This recipe is a hybrid between regular cornbread, and true, creamy corn casserole. It's sturdy and sliceable like bread, but much more moist than cornbread - with chunks of corn inside!
Perfect if you want to switch up your typical cornbread or corn casserole routine. Or just want the best of both worlds on your Thanksgiving table.
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Why You'll Love This Vegan Cornbread Casserole
- Cozy & comforting - The perfect balance between fluffy cornbread and creamy corn pudding
- Dietary needs - this cornbread is vegan, dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Really simple - cornbread casserole is not complicated! And a vegan version is just as simple as the regular version.
- Decadent side dish - catch me eating like three slices of this bread at Thanksgiving. It's sweet and soft, and makes a delicious side dish
Ingredient Notes & Substitutions
- Ground Flaxseed: to make a flax egg
- Non-Dairy Milk: any non-dairy milk works here
- Lemon Juice: a bit of lemon juice mixed into the almond milk makes a vegan buttermilk
- Maple Syrup: you can also use agave. I have not tried this recipe with date syrup, but typically date syrup can be subbed 1:1 for maple syrup, for a completely fruit sweetened cornbread
- Creamed Corn: despite the sound of the name, canned creamed corn is actually vegan. It uses a thickener like cornstarch to get that creamy texture
- Corn: to keep it simple, I used canned corn, but frozen corn also works here
- Cornmeal: look for cornmeal in the baking aisle. You can also use polenta as a substitute - I like this cornbread just as much with polenta.
- Flour: I love oat flour because it is naturally gluten-free, easy to make at home in a pinch, and generally less processed. Feel free to use regular all purpose flour or gluten-free all purpose instead
- Baking Powder
- Baking Soda
- Salt
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F. Line a baking pan with parchment paper. (I used a 9x9" baking dish, but an 8x8" also works.)
Step 2. In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Step 3. In a small bowl make the flax egg by mixing the ground flax with ¼ cup of the milk.
Step 4. In a small bowl or measuring cup mix the remaining ½ cup of milk with the lemon juice to make a buttermilk.
Step 5. In a large bowl whisk the flax egg, vegan buttermilk, and maple syrup.
Step 6. Add the drained corn kernels and the entire can of creamed corn. Stir well.
Step 7. Add the flour mixture and stir until just combined.
Step 8. Pour the mixture into the prepared pan.
Step 9. Bake for 40 minutes, or until a toothpick comes out clean. Let cool at least 10 minutes before slicing.
Pro Tip: this cornbread casserole tastes great when reheated in the air fryer!
FAQ & Expert Tips
Store in an air-tight container in the fridge for up to a week.
This is a sweeter cornbread. If you prefer a more savory cornbread, replace ¼ cup of the maple syrup with more almond milk.
Recipe Prayer
Thank you God for this cornbread. Thank you for the abundance that You give us. Amen.
More Vegan Thanksgiving Sides
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📖 Recipe
Vegan Corn Casserole (Gluten-Free)
Ingredients
- 2 Tablespoons Ground Flaxseed
- ¾ Cup Non-Dairy Milk divided
- 2 Tablespoons Lemon Juice
- ½ Cup Maple Syrup
- 1 15 Ounce Can Creamed Corn
- 1 15 Ounce Can Corn drained and rinsed; or 1.5 cups frozen corn, thawed
- 1 Cup Cornmeal
- 1 Cup Flour all purpose flour, gluten free all purpose, and oat flour all work
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 350°F. Line a baking pan with parchment paper. (I used a 9x9" baking dish, but an 8x8" also works.)
- In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a small bowl make the flax egg by mixing the ground flax with ¼ cup of the milk.
- In a small bowl or measuring cup mix the remaining ½ cup of milk with the lemon juice to make a buttermilk.
- In a large bowl whisk the flax egg, vegan buttermilk, and maple syrup.
- Add the drained corn kernels and the entire can of creamed corn. Stir well.
- Add the flour mixture and stir until just combined.
- Pour the mixture into the prepared pan.
- Bake for 40 minutes, or until a toothpick comes out clean. Let cool at least 10 minutes before slicing.
Nutrition
Nutrition information is an estimate.
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