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!

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

Ingredients

ingredients for dairy free corn casserole.
  • 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

how to make dairy free corn casserole.

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.

serving of dairy free gluten-free corn casserole on plate.

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.
  • 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

Can I make this dairy-free corn casserole ahead of time?

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.

Can I freeze corn casserole?

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 this recipe 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 this casserole?

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

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

More Dairy-Free Recipes You Might Love

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

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

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corn casserole in a dish

Dairy-Free Corn Casserole

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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 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 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

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a 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.