This is hands down the best vegan corn casserole ever! I grappled with what to name this casserole and I finally decided this was the way to go. This creamy corn casserole is probably the easiest side for Thanksgiving or any dinner, honestly. Featuring creamed corn and regular corn, vegan sour cream and the best part, vegan bacon and green onions! Lots of onion and garlic and creamy sweet corn. Prepare to receive rave reviews from all your friends and family!
What You Need For This Vegan Corn Casserole:
- Vegan Bacon, Shallots and Garlic: These are sautéed in some olive oil and then reserved to fold into the casserole.
- Corn Meal, Flour, Cane Sugar, Cornstarch, Baking Powder, Salt and Pepper: These are the dry ingredients for the casserole.
- Canned Corn and Creamed Corn: I really love the texture this combination makes.
- Vegan Sour Cream, Vegan Butter and Aquafaba: To replace sour cream, butter and eggs.
- Vegan Cheddar Cheese and Scallions: These give the casserole an incredible flavor!
I have been trying to crack the code on the best vegan corn casserole for quite some time. The tricky part is that a lot of the traditional corn casseroles and puddings that I grew up eating have a lot of eggs in them. So, I finally got the perfect combination of aquafaba and cornstarch to thicken and help set the casserole! It is moist, tender, sweet and salty. It’s got that bacony goodness, oniony deliciousness and cheesy yumminess. This casserole will be the new go-to side for your family holiday dinners.
Why Should You Make This Super Special Corn Dish?
- Well, I mean, it is the best corn casserole, ever.
- It is simple and easy.
- Bac’n. “Cheddar.” Scallions. Corn. Need I say more?
- This casserole is such a crowd pleaser. No one will know it is vegan.
- This can be whipped up fast and thrown in the oven while you work on the rest of a big meal.
The Best Vegan Corn Casserole Ever
Ingredients
- 1 Tablespoon Olive oil
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- 5 Ounces Vegan bacon, diced (I used Sweet Earth)
- 2/3 Cup Corn meal
- 2/3 Cup All purpose flour
- 1 Tablespoon Cornstarch
- 3 Tablespoons Organic cane sugar
- 1 Tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 Cup Aquafaba*
- 1 Cup Vegan sour cream, I used Forager
- 15 Ounces Canned corn, drained
- 15 Ounces Canned creamed corn
- 1/2 Cup Vegan butter, melted
- 1 Cup Vegan cheddar, divided
- 1/3 Cup Scallions, chopped
Instructions
- Preheat the oven to 350 degrees(F).
- Heat the olive oil in a large non-stick skillet on medium high.
- Add the shallots, garlic and vegan bacon to the skillet, sauté, reducing heat as needed until the bacon is crispy and brown. About 5 minutes. Turn off the heat and set aside.
- Now in a large mixing bowl, whisk together the corn meal, flour, cornstarch, cane sugar, baking powder, salt and pepper. Set aside.
- In a separate medium sized mixing bowl, whisk the aquafaba for 1 to 2 minutes or until bubbly and frothy. Then pour in the vegan sour cream and whisk to combine with the aquafaba.
- Now pour in the corn and creamed corn, and the melted vegan butter. Whisk to combine.
- Then add 1/2 a cup of the vegan cheddar and whisk to combine once more.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined.
- Scoop the vegan bacon, shallots and garlic to the bowl and fold into the batter.
- Put the chopped scallions into the bowl and fold together.
- Pour the corn casserole into a 9 x 13 inch baking dish that has been sprayed with non-stick spray.
- Bake for 40 minutes, then sprinkle the remaining 1/2 cup of vegan cheese over the top of the casserole. Bake for another 5 to 10 minutes or until the casserole is firm. The middle may still be slightly jiggly, but will firm as it cools.
- Let cool for 10 to 15 minutes, then serve!
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Notes
Nutrition
Hi love all your stuff.
My problem is where I live no store bought bacon to be had ; what can I do.
you have a bacon recipe?
I can’t get vegan sour cream where I live, but my grocery store does carry Forager plain unsweetened yogurt. Would that work as a good substitute for the vegan sour cream? I’d love to not have to make the sour cream myself…Thanks!!
Wondering if you can suggest an Aquafaba substitution because I have a daughter with a chickpea allergy. Thanks!
This is seriously the best corn casserole I’ve ever had, vegan or not!
Could you put this together the day before and bake the day of.?
Yes, that should work out well!
This was delicious! I used to make something similar before I was vegan, and it was so nice to enjoy it again. For what it’s worth, I used tempeh bacon and Tofutti sour cream.
Like others have said, this was the best corn casserole ever, vegan or not. It will be on rotation at my house.