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 I have adapted many of her recipes to be allergy friendly. For my birthday, I would always ask her to make my favorite German chocolate cake.
Her homemade French fries were awesome and often requested by my sister. Holiday meals always consisted of ham and some favorite sides: broccoli cheese casserole, Polish Reuben casserole, and a really yummy cheesy cornbread casserole.
I knew that I wanted to remake this casserole, which was not an easy task, because it contained eggs, tons of dairy, and a boxed Jiffy mix.
This vegan cornbread casserole is lighter than the traditional recipe, 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, it can be sliced and served like a heavier, flavorful cornbread. It’s very tasty either way!
Ingredient Notes
- 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 – they melt very well. If you have a different brand you enjoy, feel free to try it. And if you are really a cheese lover, throw a handful of dairy free cheese shreds on top before baking.
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.
Storage
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.
More Vegan Side Dish Recipes
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Recipe
Classic Vegan Cornbread Casserole.
Ingredients
- 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
Instructions
- 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 F 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.
Leslie
I make this every year for Thanksgiving it’s a big hit!!
Kelly Roenicke
Thank you for letting me know! :)