Vegan Corn Casserole (Gluten-Free)

A plate of vegan cornbread casserole slices.

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 225

Author Elizabeth

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