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.

dairy free corn casserole served in baking dish on table.

Corn casserole is pure comfort food! It tastes like a mash-up of sweet cornbread and corn pudding.

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.

Key Ingredients

ingredients for dairy free corn casserole.
  • Whole corn kernels – Any brand of canned corn works great; I like the organic version which is non-GMO. Be sure to drain it for this recipe. Don’t use fresh corn as it may not be moist enough (see recipe FAQs below for using frozen corn).
  • Creamed corn – Cream-style corn from a can is thick and sweet, perfect for a casserole. Check the label to make sure it’s gluten-free and dairy-free (most canned creamed corn brands are naturally free from gluten and dairy).
  • Dairy-free yogurt & lemon juice – This takes the place of sour cream and keeps the casserole moist and creamy (see my favorite non dairy heavy cream substitutes).
  • Cornmeal – Typically corn casserole is made with a box of jiffy mix. I use gluten-free cornmeal and gluten-free flour in place of box mix. Most cornmeal is naturally gluten-free, but be sure to read the label to make sure there is no cross-contamination in the version you use.
  • 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.

Check the recipe card at the end of this post for the complete recipe.

Recipe Steps

corn casserole ingredients in bowl.

Step One: In a large mixing bowl, combine all the ingredients including the dry ingredients and wet ingredients.

mixed up corn casserole ingredients in bowl.

Step Two: Stir gently to combine.

corn casserole ingredients in baking dish.

Step Three: Pour the batter into the baking dish or casserole dish and bake for 60 minutes or until the top starts to turn golden brown.

corn casserole baked and ready to serve.

Step Four: Remove the casserole from the oven and let it cool for 15 minutes.

Enjoy warm or at room temperature (be sure to practice safe food handling techniques and don’t leave it out at room temperature for too long).

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.

a slice of corn casserole on plate made without milk or butter.

Slow Cooker Baking Instructions

Grease a 4–6 qt slow cooker, add the mixed batter, and cook LOW 4–5 hours or HIGH 2½–3½ hours until the center is set and pulls slightly from the sides.

Note that the texture of a slow cooker corn casserole will be softer and moister than the texture of the oven-baked version (less browning on top). 

Instant Pot (Pot-in-Pot) Instructions

Grease a 7-inch round pan; pour in batter. Add 1 cup water to the Instant Pot, set the pan on a trivet, High Pressure 35–40 min, Natural Release 10 min.

For a browned top, broil 1–3 minutes after unmolding. Texture is more “pudding-like” than oven-baked.

Recipe 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.
  • 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 at your holiday meal.

Recipe FAQs

Can I make corn casserole ahead of time?

Yes, you can make it the day before and then refrigerate the cooked 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.

Can I use frozen corn instead of canned?

Yes. Use 1½ cups frozen corn, thawed and patted dry, in place of the 15-oz can of whole corn (which you drain in the original). If the kernels feel icy or wet, blot well with a clean towel so the casserole doesn’t get watery.

Can I freeze corn casserole once it is baked?

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.

Can corn casserole be made egg-free and vegan?

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!

Can I use Jiffy corn muffin mix to make corn casserole?

This recipe uses simple ingredients so you don’t need the jiffy cornbread mix.

Is corn casserole sweet or savory?

It has sweet flavors but it is meant to be served as a side dish to the main course; corn casserole is not a dessert recipe.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
corn casserole in a dish

Dairy-Free Corn Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

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

Units Scale
  • 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

  1. Preheat your oven to 350°F. Spray a 8-inch by 8-inch glass baking dish or a 2-quart round baking dish with nonstick cooking spray and set aside.
  2. 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.
  3. Stir gently to combine.
  4. Pour the batter into your baking dish and bake uncovered for 60 minutes, or until the top starts to turn a golden brown.
  5. Remove the dish from the oven and let it cool for about 15 minutes.
  6. Serve warm or at room temperature.

Notes

  1. Be sure to read the labels on the creamed corn and cornmeal to make sure that they are dairy-free and gluten-free.
  2. Store any leftovers in a covered container in the refrigerator for up to 4 days.
  3. You can use vegan butter in place of coconut oil if you prefer.
  4. 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!
  5. If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead of the gluten-free baking flour.

Nutrition

  • Serving Size: 1/12 of recipe
  • 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

Corn Casserole vs. Corn Pudding: What’s the Difference?

People often use the names corn casserole and corn pudding interchangeably, but they are not exactly the same.

Corn casserole (like this recipe) has a soft, almost bread-like texture. It sits somewhere between cornbread and creamed corn. It is lightly sweet, perfectly moist, and holds together in relatively neat scoops or squares.

Corn pudding is creamier and more custard-like. It usually has more liquid ingredients such as milk, cream, or eggs and does not include cornmeal for structure. The result is silky, spoonable, and extra rich.

If you want a gluten-free, dairy-free recipe that still feels comforting and hearty, the casserole version is the best choice. Both are cozy, nostalgic holiday sides. It just depends whether you prefer a fluffy scoop or a creamy spoonful.

More Dairy-Free Recipes You Might Love

Don’t miss my other allergy-friendly holiday season 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.

Don’t Miss These Thanksgiving Recipes!

Gluten-Free Dairy-Free Scalloped Potatoes

Green Bean Casserole Without Milk

Gluten-Free Dairy-Free Pumpkin Pie

Gluten-Free & Dairy-Free Cream of Chicken Soup

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 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 her a message through her contact form.