Can I make 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 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.

Dairy-Free Corn Casserole (Gluten-Free & Vegan Option)

Name: Dairy-Free Corn Casserole (Gluten-Free, Vegan Option)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: Dairy-Free
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; ½ cup coconut oil, melted; 1 egg, lightly beaten (see notes for an egg-free option); 1 cup cornmeal; ½ 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; ½ teaspoon sea salt

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

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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.

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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Side dish
Method: Oven
Cuisine: Dairy-Free
Diet: Vegetarian

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