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5 from 3 votes

The Best Vegan Corn Casserole Ever

A moist and delicious corn casserole studded with vegan bacon, scallions and vegan cheese!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Servings: 8
Calories: 288kcal
Author: Lauren Boehme

Ingredients

  • 1 Tablespoon Olive oil
  • 1 Shallot, diced
  • 4 Cloves Garlic, chopped
  • 5 Ounces Vegan bacon, diced (I used Sweet Earth)
  • 2/3 Cup Corn meal
  • 2/3 Cup All purpose flour
  • 1 Tablespoon Cornstarch
  • 3 Tablespoons Organic cane sugar
  • 1 Tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 Cup Aquafaba*
  • 1 Cup Vegan sour cream, I used Forager
  • 15 Ounces Canned corn, drained
  • 15 Ounces Canned creamed corn
  • 1/2 Cup Vegan butter, melted
  • 1 Cup Vegan cheddar, divided
  • 1/3 Cup Scallions, chopped

Instructions

  • Preheat the oven to 350 degrees(F).
  • Heat the olive oil in a large non-stick skillet on medium high.
  • Add the shallots, garlic and vegan bacon to the skillet, sauté, reducing heat as needed until the bacon is crispy and brown. About 5 minutes. Turn off the heat and set aside.
  • Now in a large mixing bowl, whisk together the corn meal, flour, cornstarch, cane sugar, baking powder, salt and pepper. Set aside.
  • In a separate medium sized mixing bowl, whisk the aquafaba for 1 to 2 minutes or until bubbly and frothy. Then pour in the vegan sour cream and whisk to combine with the aquafaba.
  • Now pour in the corn and creamed corn, and the melted vegan butter. Whisk to combine.
  • Then add 1/2 a cup of the vegan cheddar and whisk to combine once more.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined.
  • Scoop the vegan bacon, shallots and garlic to the bowl and fold into the batter.
  • Put the chopped scallions into the bowl and fold together.
  • Pour the corn casserole into a 9 x 13 inch baking dish that has been sprayed with non-stick spray.
  • Bake for 40 minutes, then sprinkle the remaining 1/2 cup of vegan cheese over the top of the casserole. Bake for another 5 to 10 minutes or until the casserole is firm. The middle may still be slightly jiggly, but will firm as it cools.
  • Let cool for 10 to 15 minutes, then serve!

Video

Notes

*Aquafaba is the liquid from a can of chickpeas. 

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 487mg | Potassium: 368mg | Fiber: 3g | Sugar: 9g | Vitamin A: 603IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg