Corn casserole is a classic holiday side that takes less than 10 minutes of active time to mix up! It's cheesy, comforting, and a staple at every Thanksgiving dinner.
I don't think a Thanksgiving holiday has passed where I didn't have corn casserole. Since going vegetarian over a decade ago, my family has switched to vegetarian corn casserole.
You might be wondering how something that is just corn and cornbread isn't vegetarian. Surprisingly, Jiffy mix contains lard. Thankfully, they sell a vegetarian Jiffy mix that is made without lard.
This is an extremely easy recipe to make if you need a quick Thanksgiving recipe or holiday side. Just dump a few ingredients into a baking dish and bake until golden.
My family has been making this recipe for decades. If you're looking for classic cream-style corn casserole, this is it.
About this recipe
- Dump & bake: Add a few canned ingredients, dairy products, and vegetarian Jiffy mix to a baking dish, stir, and bake. It doesn't get easier than this!
- Texture: Corn casserole is like a softer, cheesier cornbread. If you've never tried it before, you can expect a rich, slightly cheesy, and soft cornbread that is dappled with corn kernels.
- Variations: This recipe also works with non-Jiffy cornbread brands. We have also successfully made gluten-free corn casserole using gluten-free cornbread mix.
Ingredients and variations
- Vegetarian Jiffy corn muffin mix: Choose the vegetarian version (it has the green label at the top) as the standard version has lard. See below for how to use a different brand of corn muffin or cornbread mix.
- Sour cream: I use full-fat sour cream here but grew up with reduced-fat sour cream in corn casserole. Both work.
- Cheddar cheese: I like very sharp cheddar as it cuts through the sweetness of the cornbread, but I also use mild cheddar. Any variety works, and you can even use mozzarella or other shredded cheese blends.
- Sweet corn kernels and creamed corn: Choose golden corn kernels. Any can labeled cream-style or creamed works.
- Butter: The butter is melted before adding to the casserole. I like to slice it into smaller pieces before microwaving it, but it can also be melted on the stovetop.
FAQ
You can either double the recipe to match the 15-ounce package, or cut the cornbread mix in half. I would measure out 8 ounces of cornbread mix on a scale, then save the other 7 ounces for another time. It's okay to use 7 ounces to make another batch of corn casserole, missing one ounce won't change the results too significantly.
Don't worry about the instructions on the actual cornbread package. Most mixes are very similar and the corn casserole should turn out even with non-Jiffy brands.
Please note that I have not tested a dairy-free option, but based on previous experiences I believe that it should work.
Vegetarian corn casserole can be made vegan by replacing the dairy ingredients with an equal amount of dairy-free equivalents. For example, vegan butter can be used in place of butter and vegan sour cream can be used in place of sour cream. Use vegan cheddar cheese in place of cheddar cheese.
Creamed corn is typically dairy-free as it uses corn starch to make it creamy, but I still recommend checking the ingredient label just in case.
Because eggs are integral to the structure and texture of corn casserole, I don't recommend omitting them. It's possible that an equal amount of a product like Just Egg would work, but test at your own risk! Swapping with flax egg would not give the same result because flax egg is used for binding, not leavening.
More holiday sides
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Vegetarian Corn Casserole
Equipment
- 2-quart casserole dish
Ingredients
- ½ cup (1 stick) unsalted butter
- 8 ounce box vegetarian Jiffy corn muffin mix
- ½ cup sour cream
- 15 ounce can cream-style corn also called creamed corn; do not drain
- 15 ounce can sweet golden corn kernels drained
- 2 large eggs whisked
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350F. Lightly oil a 2-quart baking dish.
- Slice the butter into smaller pieces and transfer to a microwave-safe dish. Microwave until melted. The butter can also be melted on the stove-top over medium-low heat.
- In a large bowl, mix together the corn muffin mix, melted butter, sour cream, cream corn, drained corn kernels, whisked eggs, salt, and pepper. Don't add the cheese yet.
- Transfer to the baking dish. Sprinkle with the shredded cheddar.
- Bake at 350F for 35-45 minutes, or until the center is set and the top is golden. If using a shallow baking dish, check the casserole at the 25-minute mark as it will bake more quickly than a deep 2 quart-dish.
- Remove from the oven and serve. Enjoy!
Video
Notes
- Casserole dish: Any 2-quart casserole dish works here. I typically use a deeper dish, which takes up to 45 minutes. A wider dish (such as an 8x11-inch baking dish) will bake more quickly because of increased surface area.
- Serving size: If serving as a Thanksgiving side with small scoops, this will make 10+ servings. We typically serve it to 6 people and have enough leftovers for everyone.
- Dairy-free options: I have not tested a dairy-free version, but using direct swaps (vegan sour cream, vegan butter, vegan cheddar) should work. Cream-style corn does not typically include milk, but check the ingredients list to be sure.
- Gluten-free option: Use an equal amount of gluten-free corn muffin/cornbread mix.
- If the only corn muffin mix available is a 15-ounce package, simply measure out 8 ounces using a kitchen scale.
Comments
No Comments