Vegan Corn Casserole

One of my favorite side dishes at Thanksgiving dinner is my mom’s corn casserole. Growing up, it was “my job” to make it, because the recipe was so easy– you just stir together a box of Jiffy corn mix, 2 cans of corn, sour cream, and butter. It’s not healthy in the slightest, but it tastes delicious.

vegan-corn-casserole

This year, I wanted to make a corn casserole that tasted like the version made with Jiffy corn mix, but give it a healthier makeover. My version is gluten-free, using only whole grain millet as the base, along with frozen corn, which is just as convenient as the canned variety, but without the potential exposure to BPA found in can linings. I also took the dairy out of this particular corn casserole, making it vegan to boot.

Making this casserole couldn’t be easier. You simply mix a handful of ingredients together in a food processor, pour the batter into a pan, and bake, so it only requires about 15 minutes of hands-on preparation. And the results are delicious. I personally find Jiffy corn mix to be pretty sweet, so I added coconut sugar to mimic that flavor, but feel free to experiment with this recipe and adjust the sweetness to taste. The result is a moist spoon-bread that everyone, with diet restrictions or not, will enjoy!

Vegan & Gluten-Free Corn Casserole
Serves 8 to 10

Inspired by my Vegan Skillet “Cornbread”

Ingredients:

Coconut oil, for greasing
1 cup millet, soaked in water for at least 2 hours
2 pounds frozen corn, thawed and divided
1 cup water
1/4 cup melted coconut oil
1/3 cup coconut sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar

Directions:

Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.

corn-casserole-recipe

Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.

healthy-corn-casserole

5.0 from 4 reviews
Vegan Corn Casserole
Author: 
Serves: 8 to 10
 
A gluten-free and vegan corn casserole made with whole food ingredients. It tastes like the version made with Jiffy corn mix!
Ingredients
  • Coconut oil, for greasing
  • 1 cup millet, soaked in water for at least 2 hours
  • 2 pounds frozen corn, thawed and divided
  • 1 cup water
  • ¼ cup melted coconut oil
  • ⅓ cup coconut sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 350ºF and grease a 9" x 13" casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an "S" blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine-- you want to leave plenty of texture in this dish.
  2. Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.

Note: I can’t predict how substitutions might affect this recipe, so if you try something different, please leave a comment below letting us all know!

Reader Feedback: Do you have a special dish you’re responsible for making every year at Thanksgiving? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

14 thoughts on “Vegan Corn Casserole

  1. Sashka

    As your recent Vegan Skillet Cornbread is almost every day on our table since you’ve posted it (and many, many more of your yummy recipes as well), I am sure we will love this Casserole on occasions 😉 The only thing I cannot agree with, and thus I change it in the VSC recipe, is sugar. We are not young, our bodies don’t need it (that much at least). And, to us, it tastes better without it. So, I’ll change that here as well. I am from a part of the world where you don’t put sugar in salty foods, I think that’s why I can’t accept it too.
    Thank you for all the great food you created, you helped me a lot in my transition to healthier diet, when I was so confused and in a huge need.
    I’ll rate the recipe with five stars, just because I am experienced now, and can see how tasty it is, even without making the food 🙂

    Reply
  2. Karen

    Your recipe looks delicious!!! My husband is Jamaican. And now every Christmas we make (ok… I actually buy it…) a Jamaican rum cake. It’s similar to a regular fruit cake but holy moly has a ton of rum in it. Apparantly some ppl soak their dried fruit in run all year just to make the rum cake for Xmas. It is the most alcoholic cake and I’ve found that I have to cut into it to let the alcohol disparate before eating it). Not what I would say a health food and definitely wouldn’t give it to kids. But it’s so big in Jamaican culture that I’m happy to have it for the adults at the table once a year..

    Reply
  3. Chelsea

    I can’t wait to try this recipe! Corn casserole is my favorite as well and now that I live away from my family, I make it for Friendsgiving every year at the demand of my friends!

    Reply
  4. Leila

    Made this tonight and although the initial taste was good it had a very strange and unpleasant aftertaste. Any thoughts? It’s the first recipe I have tried off the site that hasn’t been amazing so I’m wondering if I did something wrong. Thanks

    Reply
    1. Megan Gilmore Post author

      How strange! I don’t know what would give it a bad aftertaste if you liked the initial taste. Perhaps you could taste your ingredients separately to make sure one of them hasn’t gone bad? I’d check the millet first, and make sure you’re soaking it long enough and then rinsing it well. Not sure what else it could be, other than making sure your pan isn’t contributing a weird flavor, too. (I once made the cornbread in a cast iron skillet after making curry, and the cornbread tasted like the curry, even after cleaning it out…)

      Reply
  5. Jens

    What an amazing dish! I have been looking for a good vegan corn casserole for a while, and I tried your recipe yesterday. Now, I’m looking no more!
    It was so delicious and everybody loved it!

    Reply
  6. Amelie

    Everyone in my family loved it! I didn’t have coconut sugar so I replaced it with a tablespoon of maple syrup and it still tasted wonderful. Thanks again!

    Reply
  7. Kalyani

    Hi! I’m going to try this with amaranth. Wondering if you would suggest doubling the portion since they are bit smaller in size than millet. I’ll start with a cup and a 1 ½ and let you know.

    Reply
  8. Heather

    Love it! Made this for thanksgiving and now planning for Christmas Eve!
    Do you think if I prepped the casserole a couple days early- It would be ok to just pop in the oven?

    Reply
    1. Megan Gilmore Post author

      I haven’t tried making it ahead yet, but I think that would work just fine! (You might need to add a few minutes to the baking time since it will be going in the oven cold from the fridge.)

      Reply

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