Vegan Healthy Corn Casserole – just as delicious as traditional corn casserole, but without the cream, lard, and day’s-worth of saturated fat!
Many years ago, at a 4th of July barbecue, a neighbor brought a dish called “Aunt Linda’s Corn Casserole,” and everyone went crazy for it. As it turned out, there was a reason we loved the recipe so much: How can a recipe not taste good when it basically consists of eggs, sugar, corn muffin mix, and a whole lot of butter? The challenge is making a recipe taste good without these ingredients!
A few weeks ago, while going through old papers, I came across a scribbled sheet with “Aunt Linda’s Corn Casserole” and decided it had been much too long since I’d eaten that deliciously deconstructed cornbread mess.
To make the homemade vegan corn casserole recipe healthier, I pretty much changed every single ingredient until it looked nothing like the original… but incredibly, this healthy corn casserole tastes just as good!
Vegan Healthy Corn Casserole
(gluten-free!)
- 1/2 cup fine cornmeal (85g) (whole-grain or regular)
- 1/2 cup vegetable broth
- 1 cup milk of choice
- 1/4 tsp salt
- Sweetener of choice – Amount will depend on your tastes, as well as the types of milk and yogurt you’re using. Use your favorite sweetener: maple syrup, stevia, agave, sugar, etc.
- 2 1/2 cups fresh, frozen, or canned corn (drained if canned) (300g)
- 2/3 cup silken-firm tofu (Mori-Nu brand) (160g) or yogurt of choice (such as Wholesoy)
- optional: 2 tbsp coconut oil or Earth Balance, for a buttery flavor
In a medium pot, combine first 4 ingredients (and corn, if using raw) and heat on low-medium. Whisk periodically to prevent lumps. When desired thickness is reached, add all other ingredients and stir to combine, then take off the heat immediately. (If using Mori-Nu silken-firm tofu, blend it with 3 tbsp water before adding to the other ingredients.) I didn’t bake, since this is a summer casserole. But if you don’t happen to live in an area with scorching summers, feel free to experiment with baking the dish.
View Vegan Corn Casserole Nutrition Facts
Did you know that corn isn’t really a vegetable?
Technically, it’s a grain. But we eat corn like a vegetable, and it has ten times more Vitamin A than other grains, so we call it a vegetable. The USDA still considers sweet corn (not cornmeal) to count towards your 5-a-day fruits and veggie servings.
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Can you tell me the difference in the shelf tofu and the fresh? I thought I could just use the type-silken, firm, ect.
Mori Nu is shelf-stable and you can find it not in the refrigerator section. Also I think it has no weird tofu aftertaste.
I’ve never heard of this, but I love cornbread. Just curious, how much sweetener did you use?
I’ve heard of corn casserole but did not try one. I don’t know if its supposed to taste sweet or tangy.. Could you please tell us what sweetener did you use and how much? Thanks!
This looks delicious as usual Katie!
Thanks for sharing x
Throw some black beans in there and call it a meal. 🙂
This looks great! I love that you have taken such a popular dish and lightened it up! Thanks 🙂
Check out my latest recipe @ bakingblissful.blogspot.com
Can I have a waffle recipe? And preferably blueberry please with vegan cool whip on top? 😉
I’ve never had corn casserole…but I definitely am a fan of corn! Especially in the summer…its SO sweet! I definitely want to try this out !
It’s actually one of my pet peeves that my mom always serves corn as a vegetable! I think of it as a grain, so having it alongside a baked potato always seems redundant 🙂
This looks soooo good 🙂 Now I have a dinner recipe for tomorrow!
Yep, corn is more of a starch than a veggie, which is why we count it as a grain in the diabetic exchange system!
Starch or vegetable it’s darn delicious!
Agree with this! 🙂
I just discovered your blog and I must say I am already addicted!!
Cute bowls!!
I love corn so much! This looks so delicious, and I love that it is already gluten free! Perfect addition to a BBQ or taco night!
Hi Katie,
I made this just now for dinner, and it is a fantastic recipe. I used the tofu version, and it gave the pudding (I’m calling it pudding) a delightful custard taste and texture. My kids asked me for seconds.
I felt like supermom :).
Wow I didin’t know!
It happens the same with tomato, it’s a fruit (well, that’s a popular fact anyways)
It looks really yummy. I bought cornmeal yesterday and I was how to cook it, I will have to wait until I can get tofu again though (is not very popular in Chile, hard to find 🙁 )