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Vegan Healthy Corn Casserole

Vegan Healthy Corn Casserole – just as delicious as traditional corn casserole, but without the cream, lard, and day’s-worth of saturated fat!

Vegan Corn Casserole - We make this recipe every year for the holidays... it is just as delicious as traditional corn casserole, and no one can ever guess it isn't full of butter and fat! https://chocolatecoveredkatie.com/2012/06/22/healthy-corn-casserole/ @choccoveredkt

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!

Healthy Corn Casserole - We make this recipe every year for the holidays... it is just as delicious as traditional corn casserole, and no one can ever guess it isn't full of butter and fat! https://chocolatecoveredkatie.com/2012/06/22/healthy-corn-casserole/ @choccoveredkt

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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

corn casserole

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 - no sugar / no flour / vegan / gf - People rave about the recipe. Everyone loves this pie! https://chocolatecoveredkatie.com/2012/05/31/chocolate-chip-cookie-pie-without-sugar/ @choccoveredkt

Chocolate Chip Cookie Pie… Without Sugar!

 

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Published on June 22, 2012

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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92 Comments

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  1. Janae @ Bring-Joy says

    Funny how we Americans call potatoes & corn vegetables when, as you point out are really starches, or in corns case, a starch that is also a grain. I a big fan of both (although I’d like my corn to be non-GMO, please!).

    I love that adapted the recipe to the point that it, “looked nothing like the original,” lol. I do that ALL the time with recipes when I’m veganizing & taking out the gluten & oils. But the “spirit” of the dish is there :). Looks delish, Katie.

    • R. Budweiser says

      Hi,it’s Rachel from FL…tomorrow’s Thxgiving & I’m exited to bring to dinner the organic vegan gluten free corn casserole. I used coconut yogurt instead ot tofu, & coconut milk, & added nutmeg,cinnamon,& maple syrup to ingredients in the recipe….it’s aroma as it’s baking is scrumptious. Thx so much for your recipe….so easy & delish.

  2. Lauren @ As Good As Gluten says

    I am SO excited to try this recipe! I absolutely love your healthy desserts, but also love when you post healthy main/side dishes. Thank you, thank you for making this healthy (and easily GF)!

    And, yes, I do know corn is not a vegetable. My mom preached that it’s a starch to us when we were growing up. I was disappointed, as it is kids’ favorite veg.

  3. Saraquill says

    You know what would be great to try for this recipe? Perhaps using corn broth to really run with the theme. The recipe can be found in the “Vegan Soul Kitchen” cookbook and is essentially making a yellow tea from corn cobs. It has a mildly savory flavor and smells like fish soup.

    That’s what I’ll try when I get around to making this.

  4. Kara @Nutritious-n-Delicious says

    Corn casserole is by far my favorite part of Thanksgiving dinner at my grandma’s house. I think I might try adding chopped red peppers and celery and then topping it with a little cheese and then baking it to make it more like my grandma’s. Thanks for the great idea of using tofu! Maybe I can sneakily sub this for my grandma’s not so healthy version this year. 😛 What they don’t know won’t hurt them right?

  5. Sarah says

    We make an amazing cornbread casserole at Thanksgiving but it’s so so so so unhealthy. I’ve always been interested in finding one that tastes as good but better for you! 🙂 Thanks Katie!

  6. Elizabeth says

    Hi there,

    Perhaps I’m missing something, but I see no where in the instructions to actually heat the first bit of ingredients- just to combine them in a medium pot. Is this correct?

    Thanks 🙂

  7. Peggy says

    Can you tell me the difference in the shelf tofu and the fresh? I thought I could just use the type-silken, firm, ect.

    • Liz says

      Mori Nu is shelf-stable and you can find it not in the refrigerator section. Also I think it has no weird tofu aftertaste.

  8. 91% Chocolate Lover says

    I’ve never heard of this, but I love cornbread. Just curious, how much sweetener did you use?

  9. ~Nilu~ says

    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!

  10. BroccoliHut says

    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!

  11. Jessica @ Garden Gastronomy says

    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!

  12. Liz says

    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 :).

  13. Hazyy says

    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 🙁 )

  14. Sarahishealthy says

    This was really good! I made it for dinner last night, and I just had another serving for breakfast this morning! 🙂

  15. Mich says

    I can’t wait to try this at my barbeque tonight! I’m making a couple alterations–a more savory rather than sweet casserole. Hopefully it turns out as delicious as yours. 🙂

  16. BB says

    New favorite recipe right here!

    We all agreed that this was BETTER than traditional corn casserole. Yes, BETTER. It wasn’t as heavy, or as overly sweet. It was the perfect side dish to our sauteed spinach and vegan “meat” loaf we made from Ohsheglows blog. If you haven’t checked out that blog, it’s really great. My other favorite besides CCK.

    To summarize: make this now. You won’t regret it!

    • Anonymous says

      I’ve never heard of corn casserole, but I LOVE cornbread and polenta and your review has made this a MUST TRY for me. OhSheGlows IS and awesome site too, I totally agree. The 5 minute avocado pasta sauce is INCREDIBLE 🙂

      • Laura says

        It was a hit with my family too!
        The veggie loaf sounds good. I’ll have to remember that for next time I make this casserole. And there will be a next time ;).

        • Lia says

          To be perfectly honest, I wasn’t gonna try this when I first read the recipe. It just didn’t sound like something I’d like. But then I saw the comment from BB and so I figured Hey why not?
          I am so glad I did! How glad? Well, I made it two days ago and the entire recipe is already gone!

  17. Cheerfully Vegan says

    Katie, this sounds amazing! I am going to print this one out to keep for certain. I grew up being told that corn was a starch and I couldn’t serve it alone without another veggie on the plate. 😀 My mom had old-fashioned ideas, like calling fiber “roughage,” but I guess she was ahead of herself here. lol

    I love what you say about of course a recipe tastes good with all of those awful ingredients in it! When I was trying to learn to cook healthfully, people used to rave about such and such’s cooking in our little church. I used to snort to myself that ANYbody could be a good cook with butter, milk, sugar, and such. It took a REAL talent to cook healthfully and taste good enough that nobody could complain! 😀

    Keep up the marvelous work! You are an inspiration. 🙂

  18. Dr. Rebekah says

    But….corn is getting dangerous (until it is truthfully labeled whether gmo or not), and saturated fats are GOOD! Don’t discount the fats and the calories…many chronic diseases are due to low fat diets.

  19. Kim says

    You are my hero!! This is a favorite dish in my family, but the Paula Deen version is a big no-no! Thank you so much!! I can’t wait for your book!!
    PS – I pretty much make at least one thing from your blog every day!

  20. [email protected] says

    I agree with the previous comment and what you said about cooking with butter and other animal products. One of the best feelings in the world is making something vegan and healthy that skeptical friends and family actually like. Even better if they don’t ask what’s in it until their done eating. Thanks for sharing a yummy looking makeover of a traditional dish!

  21. Laura says

    This was dinner tonight 🙂
    I served it up southern style, with Bush’s vegetarian baked beans and nice big salads, and it was the perfect summer meal. Even my picky kids loved it!

  22. Moni Meals says

    This is really great Katie! I have a similar recipe to this as well.
    It’s always a hit too!
    you’re right, perfect for the fourth 🙂

  23. Francesca Nong says

    Hi Katie,
    I’m sorry this comment won’t have anything to do with this recipe- it looks fantastic though, I’ll have to try it out!

    However, my comment is about the chocolate peanut butter fudge. I just tried it out and it was heavenly, although next time I’ll be using less banana and more peanut butter. I was wondering how healthy is coconut butter though? I was trying to do research on its nutrition and some people talk about its special uses like how it can help metabolism, how the fat is actually good fat, but I was told by my mom about how coconut can be very unhealthy because of all of the saturated fat it has, which is a lot according to the nutrition information label on my jar. Any insight on coconut butter?

    Thanks so much!

  24. Gabrielle says

    OH my gosh this looks heavenly. May be one of my favorite foods – but always so unhealthy. You’re a golden corn goddess!

    Like Pocahontas!
    😉

    -Gabrielle

  25. Lachelle says

    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.

    • Abby says

      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!

  26. Kashi @ Cape Island Runners says

    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!

  27. Tracie Meier says

    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

  28. Alex says

    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!

  29. Abby says

    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 :).

  30. Stephanie W says

    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!

  31. Therese says

    S’wonderful! I doubled the recipe, added baking powder, used a whole 12 oz block of firm sprouted tofu, threw it in the vita mix, stirred in frozen corn and baked it at 400 for half an hour. Absolutely fabulous, sort of quiche/cornbread hybrid, you’d swear it was made with eggs. Gooey in the middle, golden brown crispy chewy on the edges. This is like the refrain from a cheesy old cartoon, but: “Gee thanks, you saved us again Chocolate Covered Katy…” Until next time, stay tuned for the amazing adventures of CCK!

  32. Javelin Warrior says

    Another delicious creation – I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I always love dropping by to see what you’ve created…

  33. Anonymous says

    Hi Katie!

    What is “silken-firm” tofu? I have heard of silken tofu and firm tofu but not both together.

  34. Rachel Ramey says

    This looks delicious! I was just wondering if you might be willing to post the original you adapted this from. I know you wouldn’t cook it that way, but then we could see how far it’s come!

  35. trajayjay says

    It is kind of weird. I mean, there’s popcorn, cornmeal, and cornstarch which are all grains. Then there’s corn syrup, which is well, sugar. But I guess because just plain old corn has a large % of water, unlike oats, quinoa, or flour, it seems more like a veg. But I do think that corn could be classified as a grain. There are more carbs in corn than most veggies.

  36. Jo says

    I have made corn casserole the “easy” way with vegan corn bread mix, canned cream corn (Golden Corn, Water, Sugar, Modified Corn Starch, Salt.), and almond milk. No need to add additional sweeteners, it rises, is very moist and could NOT BE EASIER. Trader Joes Cornbread mix (Enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid), sugar, enriched cornmeal (yellow degermed ground corn, niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid)

  37. Amanda says

    Hi Katie – did you use tofu or yogurt when testing this recipe? Or did you test it with both options? Did you have a preference of one over the other?

    Thanks!

  38. sarah says

    Katie! I made this last night and it was FANTASTIC! I wasn’t a fan of it uncooked, but popped in the oven at 375 for an hour made it an awesome consistency. Unfortunately, our fresh corn is not very flavorful here yet, so I added some mustard powder, garlic powder, a chopped up onion and some sliced yellow squash. Everyone loved it! The onion in it really gave it a great flavor. There is no way anyone could tell there was tofu in this… it was thick and creamy as though it was filled with butter, heavy cream, and flour! Thank you for this recipe!!!!

  39. Isabel says

    Hi Katie.

    I recently found your website and love it! I recently found out I have gluten allergies, and so now I am exploring other recipes 🙂
    I live in Denmark, so some of the procedures are a little different for me. When you say 1/2 cup go broth, what exactly do you mean? Do toy make it yourself, or do you resolve those cubes in water?

  40. Tammy says

    Has anyone tried to bake it? We have a baked corn casserole for the holidays. It is made with creamed corn. How much sweetener has anyone used?

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