Plant-Based Corn Casserole

This PLANTSTRONG Corn Casserole, made with our Cornbread & Muffin Mix, is a cozy, crowd-pleasing addition to any meal. Naturally sweet and creamy, this whole food, plant-based recipe is packed with flavor while remaining free from added oils and refined sugars. Simple to make and brimming with wholesome ingredients, it’s the perfect side for holiday gatherings or a comforting weeknight dinner. With each delicious bite, this casserole showcases the best of plant-powered cooking for everyone to enjoy.

Author: PLANTSTRONG Team
Category: Dinner

Ingredients

1 can (15 oz) whole corn drained, minus 2 tbsp
⅓ cup PLANTSTRONG unsweetened almond milk
¼ cup broth
1 ½ tbsp ground flaxseed
½ tsp garlic powder
½ tsp onion powder
1 pinch black pepper
1 ½ cups PLANTSTRONG Cornbread & Muffin Mix
1 15-oz can of whole corn, drained
¼ cup onions finely chopped (optional) or 1 tbsp dried minced onion
1 cup dairy free plain yogurt
¼ cup cashew butter
¼ cup nutritional yeast
2 tbsp white miso paste
½ tsp garlic powder
½ tsp onion powder
1 pinch black pepper
Creamed corn (made above)
Option: garnish with chopped green onion

Directions

Preheat oven to 350℉. Line a baking dish with parchment paper, or use a non-stick pan.
To make the creamed corn, combine all ingredients in a blender or food processor and pulse for just a few seconds. Alternatively, use an immersion blender. There should still be corn chunks left in the mixture.
In a large bowl, combine all ingredients for the casserole (creamed corn + remaining ingredients). Make sure the miso and cashew butter are fully incorporated.
Transfer mixture to your baking dish and smooth out the top. Bake for about 60-70 minutes, or until set. Start checking 50 minutes in.
Let cool for 10 minutes before serving.
Optional garnish with red pepper flakes and green onion or chives.