Dairy-Free Corn Casserole
This Dairy-Free Corn Casserole makes the perfect holiday side dish that is made without milk or butter. Serve this moist and sweet corn dish with your favorite main dishes. This recipe is vegetarian, gluten-free, dairy-free, with a vegan option.
Corn casserole is pure comfort food!
Slightly sweet, creamy, and studded with corn, this recipe is all of the comfort without all the guilt. Corn casserole typically contains lots of butter and sour cream. In this version, coconut oil and dairy-free yogurt achieve the moist texture without the dairy.
Dairy-free corn pudding is perfect for Thanksgiving but you can actually make it for any holiday meals or special dinner. It’s just too good to only make once a year. It’s tastes like a mash-up of sweet cornbread and corn pudding. In other words, it’s delicious!
Dairy-Free Corn Casserole Benefits
- This easy holiday recipe is naturally gluten-free & dairy-free so perfect for your allergy-friendly holiday table or holiday dinners. You don’t need any butter or milk.
- Don’t miss my other allergy-friendly holiday recipes including Gluten-Free Sweet Potato Casserole, Air Fryer Brussel Sprouts with Bacon, Gluten-Free Dairy-Free Cornbread, or this adorable Turkey-Shaped Vegetable Tray.
- This Corn Pudding recipe is super easy to make – no need for a mixer. Throw everything into a bowl and give it a good stir.
- Everyone will love this creamy corn casserole as it’s sweet, creamy, and just overall yummy.
Ingredients
- Whole corn kernels – Any brand of canned corn works great. Be sure to drain it for this recipe.
- Creamed corn – Cream style corn is thick and sweet – perfect for a casserole. Check the label to make sure it’s gluten-free and dairy-free.
- Dairy-free yogurt & lemon juice – This takes the place of sour cream and keeps the casserole moist and creamy.
- Coconut oil – In place of butter, coconut oil keeps the pudding tender. You can also use vegan butter if you prefer.
- Cornmeal – Typically corn casserole is made with a box of jiffy mix. I use cornmeal and gluten-free flour in place of box mix.
- Gluten-free flour – I prefer Bob’s Red Mill 1:1 All Purpose Gluten Free Flour for its gluten-like taste and texture. If you don’t need to make this recipe gluten-free, feel free to use plain all-purpose flour.
- Sugar – Two tablespoons are all you need to make it nice and sweet.
Check the recipe card at the end of this post for the complete recipe.
Recipe Steps
Step One
Preheat your oven and spray a 2 quart baking dish with nonstick cooking spray. Set aside.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
In a large mixing bowl, combine all the ingredients including the dry ingredients and wet ingredients.
Step Three
Stir gently to combine.
Step Four
Pour the batter into the baking dish or casserole dish and bake for 60 minutes or until the top starts to turn golden brown.
Remove the casserole from the oven and let it cool for 15 minutes. Enjoy warm or at room temperature.
This dairy-free and gluten-free corn casserole is a simple side dish that the whole family will love. The best part is that it’s fancy enough for Thanksgiving dinner but easy enough for a busy weeknight. It has a perfect balance of flavors.
Recipe Tips
- Be sure to read the labels on the creamed corn and cornmeal to make sure that they are dairy-free and gluten-free.
- Store any leftovers in a covered airtight container in the refrigerator for up to 4 days. You can also cover it with plastic wrap or aluminum foil.
- You can use vegan butter in place of coconut oil if you prefer.
- To make this recipe egg-free for an easy vegan corn casserole, you can also try using one chia egg, flax egg, or egg replacer. Or, just leave out the egg. The casserole won’t be as fluffy, but it will be great!
- If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead of the gluten-free baking flour. You might also like my recipe for Gluten-Free Cornbread Dressing!
- If you want to change up the flavors from the original recipe, feel ffee to add a small can of green chiles to the batter before baking.
Recipe FAQs
Yes, make it the day before and then refrigerate the casserole. Reheat in the oven until warmed through – about 10 to 20 minutes. Alternatively you can make the batter ahead of time and refrigerate then bake as directed.
Yes, but the corn casserole is much better freshly made. The texture is not the same as a fresh-baked one. To freeze, let the casserole cool completely and place in a freezer-safe container.
I have not tested this recipe without an egg. But, I suspect you could use an egg replacer like a chia egg, flax egg, or egg replacer to help add the fluffiness without a real egg. Or, you can try leaving it out completely. The corn casserole won’t be as light, but it will still be great!
This recipe uses simple ingredients so you don’t need the jiffy cornbread mix.
More Dairy-Free Recipes You Might Love
- Dairy-Free Sugar Cookies
- Dairy-Free Chicken & Rice Casserole
- Dairy-Free Green Bean Casserole
- Dairy-Free Pumpkin Pie Pudding
- Dairy-Free Potato Soup
- Dairy-Free Scalloped Potatoes
Don’t Miss These Thanksgiving Recipes!
Dairy-Free Corn Casserole
This Dairy-Free Corn Casserole makes the perfect holiday side dish. Serve this moist and sweet corn dish with your favorite main dishes. This recipe is gluten-free and dairy-free.
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
Ingredients
- Nonstick cooking spray
- 1 15–ounce can of whole corn kernels, liquid drained out
- 1 14.75–ounce can creamed corn
- 1 cup dairy-free yogurt
- 1 tablespoon lemon juice
- 1/2 cup coconut oil, melted
- 1 egg, lightly beaten (see notes for an egg-free option)
- 1 cup cornmeal
- 1/2 cup gluten-free baking flour (you can use all-purpose flour if you aren’t on a gluten-free diet)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F. Spray a 8-inch by 8-inch baking dish or a 2-quart round baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the corn kernels, creamed corn, yogurt, lemon juice, coconut oil, egg, cornmeal, flour, sugar, baking powder, and sea salt.
- Stir gently to combine.
- Pour the batter into your baking dish and bake for 60 minutes, or until the top starts to turn a golden brown.
- Remove the dish from the oven and let it cool for about 15 minutes.
- Serve warm or at room temperature.
Equipment
Bob’s gluten-free baking flour
Buy Now →Notes
- Be sure to read the labels on the creamed corn and cornmeal to make sure that they are dairy-free and gluten-free.
- Store any leftovers in a covered container in the refrigerator for up to 4 days.
- You can use vegan butter in place of coconut oil if you prefer.
- To make this recipe egg-free or vegan, you can also try using one chia egg, flax egg, or egg replacer. Or, just leave out the egg. The casserole won’t be as fluffy, but it will be great!
- If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead of the gluten-free baking flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Dairy-Free
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 5.4 g
- Sodium: 201.3 mg
- Fat: 10.7 g
- Saturated Fat: 7.8 g
- Carbohydrates: 28.5 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 15.8 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
I am a complete newbie….
Can I simply leave out the egg? Daughter needs to be dairy and egg free while nursing. I am searching for a compliant corn casserole recipe. Thank you.
Yes, you can! It won’t be as fluffy but it should be fine!
I really love this recipe at any time of year, but especially at the holidays.