061: Corn Casserole

Made by Jeremy Warn - Member of the Plant-Based Challenge

Time: 65 Minutes

Servings: 10

Ingredients

8.5 oz vegetarian Jiffy corn muffin mix (If you don’t have Jiffy mix, combine ⅔ cup of cornmeal, ⅔ cup of flour, 1 tablespoon sugar, 2 teaspoon baking powder, ½ teaspoon salt.)
14.75 oz can of creamed corn
15 oz can of whole corn drained
¼ cup onions finely chopped (optional)
1 cup dairy free plain yogurt
¼ cup vegan butter melted (If you do not want to use vegan butter substitute ¼ cup of unsweetened applesauce.)

Instructions:

1. Preheat oven to 350 degrees F. In a large mixing bowl, combine corn muffin mix, creamed corn, whole corn, chopped onion, vegan butter, and plain dairy free yogurt. Stir until combined.
corn casserole ingredients combined in a glass bowl

2. Transfer to a 2 ½ qt baking dish greased with coconut oil. Using your spatula, evenly spread across the top.

3. Bake for 1 hour at 350 degrees F. Allow to cool for 10 minutes before serving. Top with fresh herbs. Serve warm.