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A golden baked vegan corn casserole in a white ceramic dish on a wooden table with fresh corn ears and small bunches of herbs arranged around the dish.
Stroller Envy

Vegan Jiffy Corn Casserole (dairy swaps)

An egg-free corn casserole made with vegetarian muffin mix and dairy-free ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Vegetarian Corn Muffin Mix one box; verify plant-based label, not original mix
  • 15.25 oz canned whole-kernel corn drained
  • 14.75 oz canned cream-style corn undrained; check vegan label
  • 3/4 cup vegan sour cream plain, unsweetened
  • 1/3 cup vegan butter melted and cooled slightly
  • 1/4 cup unsweetened plain soy milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1 teaspoon neutral oil for dish

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish. Stir vegan sour cream, melted vegan butter and soy milk until smooth. Mix in drained whole corn, undrained cream-style corn, nutritional yeast and garlic powder.
  2. Fold in dry vegetarian muffin mix just until no dry pockets remain. Do not add the egg or dairy milk from the box directions. Spread in dish.
  3. Bake 45–60 minutes, until edges are golden, center is firm rather than liquid and reaches 165°F. Rest 15 minutes to help the egg-free center set before scooping.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer.
Serving size: 1/10 of the recipe.
Use JIFFY Vegetarian Corn Muffin Mix: the original mix contains animal shortening. Check sour cream, butter and canned corn labels for vegan ingredients. This egg-free version is scoopable and softer than an egg-bound casserole.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.