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.
Link Of The Day:
Chocolate Chip Cookie Pie… Without Sugar!
You do so awesome with recipes! I am amazed. I have been trying to find an oatmeal square recipe (like the oatmeal squares Corazonas make–chocolate chip is my favorite, of course). I was wondering if you had something like it (that I am not finding) or if you could try to make some (you are so talented). They are “healthy oat squares” but I would like to try to make them at home with out the preservatives.
Can’t wait to try! How much sweetener did you use?
I used 2 tbsp maple syrup for the tofu version, and it came out perfect. So much less sugar than my grandma’s old recipe. I compared them!
I have always eaten healthier than my SO’s. My husband is great. because he is the cook in the family and will prepare meals to my tastebuds. Then if he needs greasy, comfort food, he just eats it for lunch or when we eat out. Works for us!
I really enjoy your blog. I’ve tried many things and loved them. This looks like another winner! Thanks and have a great day!
Hi loving the blog, you make my life easier by already converting ingredient for me. My husband doesn’t eat wheat, dairy or sugar so it is so hard to find treats. I have such a sweet tooth! Thank you!! I did make a recipe today and thought of you. You may already have a recipe like this but I thought I’d share. This was found on pinterest on a blog pennies from heaven, I didn’t make it up.
Avocado Chocolate Pudding
Prep Time: 2 minutes
Total Time: 5 minutes
Yield: 2-3 servings
Serving Size: 1/2 cup
2 ripe medium avocados, peeled and chopped
1/3 cup cocoa powder
1/4 cup honey or raw agave nectar (or other sweetener of choice)
1/2 cup milk (regular or almond milk, coconut, etc.)
1 1/2 teaspoon vanilla extract
Blend all ingredients, until smooth, in a blender, food processor or using a hand held mixer. Serve immediately, or chill first.
Source: Adapted from my dear friend at Forgiving Martha
This looks like a delicious Thanksgiving recipe!! I can’t wait to try it!
This was delicious, thanks.
I loved it, but I’m into healthy eating. But my husband and teenaged son who are NOT into healthy eating also loved it too!
Just made this and it came out perfect! I used 2 tablespoons maple syrup, and I made the tofu version. I actually got out my grandma’s old recipe to compare, and this one used so much less sugar and fat and I didn’t miss it one bit :).
Just curious, about how much (in cups) is a serving?
I couldn’t wait to make this as corn casserole is one of my favorite things! I made the yogurt version, added some green chiles, then baked it at 375 for about 40 min…the texture was perfect!