Vegan cornbread casserole is a wonderful addition to any holiday table! Tender cornbread, creamy, dairy free cheese, and vegetables combine to make this comfort food classic. This delicious side dish is warm and filling, 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.
Now, if you had this casserole growing up, I don’t want you to think that this version is an exact copy of that egg-filled Jiffy mix recipe. It really isn’t. The fact that we 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 does double duty: when you serve it hot out of the oven, the cheese is melty and this side dish is almost like a cornbread stuffing.
If you let it cool completely and Daiya cheese firms up, 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 dairy free cheese shreds on top before baking.
- Cornmeal – I used yellow cornmeal. You want it to be finely ground, not coarse.
- Flour – I used white spelt flour, but you could easily substitute all-purpose flour. If you are gluten free, a cup for cup gluten free flour blend should work in this recipe as well.
- Applesauce – Applesauce is used as an egg replacer in the cornbread batter. It helps bind the batter and make the cornbread fluffy.
- Vegan Buttery Spread – Earth Balance Soy Free Buttery Spread works well in this dish. You can use any brand that works for your dietary needs.
- Dairy Free Cheese – I used Daiya Cheddar Style Shreds. I like the way the Daiya shreds melt. If you have a different brand you enjoy, feel free to try it!
Step by Step Instructions
- 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, and mix well.
- Spread the mixture into a casserole dish and bake at 350 degrees F for about one hour.
Store leftovers in an airtight container. They should stay fresh for about 4-5 days. I haven’t tried freezing this casserole. You should be able to freeze it if you like, but the texture may be slightly different when you reheat it.
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Classic Vegan Cornbread Casserole.
- 1 ½ cups frozen corn kernels
- 6 Tablespoons vegan buttery spread melted
- 1 ½ cups yellow corn meal
- 1 cup white spelt flour or all-purpose flour
- 3 ½ teaspoons baking powder
- 6 Tablespoons unsweetened applesauce
- 6 green onions chopped
- 2 ½ Tablespoons sugar
- 1 teaspoon salt
- 1 ½ cups non-dairy milk
- 2 cups Daiya shredded cheddar cheese
- Preheat the oven to 350 degrees F.
- 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.