Vegan cornbread casserole is a wonderful addition to any holiday table! This delicious side dish is so warm and comforting, and it’s sure to be a family favorite.
My mom was a wonderful cook, and there are many recipes that stand out in my mind that were present at special occasions and holidays when I was growing up. For my birthday, I would always ask her to make German chocolate cake, which was rich and amazing.
She also made homemade French fries which were awesome and often requested by my sister. Holiday meals always consisted of ham and several comforting casseroles: broccoli cheese casserole, Polish Reuben casserole, and a really yummy cheesy cornbread casserole.
I knew that I wanted to remake the cheesy cornbread casserole, which was not an easy task, because it contained eggs, tons of dairy, and a boxed Jiffy mix. I think this recipe is pretty similar to the version that my mom made.
Now, if you had this casserole growing up, I don’t want you to think that this vegan cornbread casserole is an exact copy of that egg-filled Jiffy mix recipe. It really isn’t. The fact that I can’t do eggs and dairy in our house means that my version is not as heavy and gooey and rich.
This vegan cornbread casserole is lighter, and it kind of does double duty: when you serve it hot out of the oven, the cheese is melty and it is moist, and the casserole is almost like a cornbread stuffing.
If you wait and let it cool completely and let the Daiya cheese firm up again, it can be sliced and served like a heavier, flavorful cornbread. It’s very tasty either way! If you are really a cheese lover, throw a handful of Daiya cheese shreds on top before baking.
How do you make vegan cornbread casserole?
- Combine the dry ingredients in a mixing bowl.
- Add the wet ingredients and stir well.
- Add the corn kernels, green onions, and non-dairy cheese.
- Spread into a casserole dish and bake at 350 degrees for about one hour.
This vegan cornbread casserole is:
- a tasty addition to any holiday dinner
- perfect for a party or potluck
- delicious dairy and egg free comfort food
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Vegan Cornbread Casserole.
A vegan cornbread casserole that's just right for Thanksgiving! This is a cozy side dish that the whole family will love.
- 1 ½ cups frozen corn kernels
- 6 Tablespoons vegan buttery spread melted
- 1 1/2 cups yellow corn meal
- 1 cup white spelt flour
- 3 1/2 teaspoons baking powder
- 6 Tablespoons unsweetened applesauce
- 6 green onions chopped
- 2 1/2 Tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups non-dairy milk
- 2 cups Daiya shredded cheddar cheese
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the corn meal, white spelt flour, sugar, baking powder, and salt.
Add the non-dairy milk, applesauce, and melted vegan buttery spread. Mix well.
- Stir in the corn kernels, green onions, and shredded Daiya cheese.
- Pour mixture into a glass baking dish. Sprinkle more cheese on top if desired.
Bake at 350 degrees for about 55-60 minutes or until golden brown on top and done in middle.
- Serve hot out of the oven for a spoonable casserole, or let cool completely to slice as a cornbread.
You can use regular dairy products in this dish if you are not on a dairy free diet.
Store leftovers in the refrigerator. This casserole should be good for about five days.
Serve this cornbread casserole with:
This post was originally published in November 2014. It has been updated with new text.