This Easy Vegan Cornbread Casserole With Jiffy Mix is a beloved side dish in my house. The humble cornbread casserole, also called corn pudding or spoon bread, is delicious any time of year. But it's a staple at holiday dinners.
This sweet and savory casserole is filled with corn and has a golden brown crust. The best part is that it only takes about five minutes of prep time to put together. Try out this Easy Vegan Cornbread Casserole With Jiffy Mix for your holiday meals or just as a great side dish any time.
Making the Casserole
To begin, preheat the oven to 400 degrees. Lightly coat a 8" x 8" casserole dish with cooking spray.
Combine the melted and cooled vegan butter, non-dairy sour cream, Jiffy corn muffin mix (vegetarian), can of creamed corn, and drained can of corn kernels in a medium bowl. Mix well. As for the best brand of vegan sour cream, I buy whatever brand the store has as there aren't usually a lot of options. My favorite is probably the Tofutti brand but I also like Kite Hill for this dish.
Pour the cornbread batter into the prepared baking dish.
Bake for 45 minutes in the preheated oven or until done. The edges will be golden brown. One way to test to see if it's done is to use a pot holder and shake it back and forth a little. If the middle is still jiggly, let it bake for another 5 minutes. Let the casserole rest for about 10 minutes before serving. Store any leftover cornbread casserole in an airtight container.
The Original Recipe
This veganized version is very similar to the original recipe.
- 1 stick of butter, melted and cooled
- 8 oz. sour cream
- 1 egg
- 1 box of Jiffy Corn Muffin Mix
- 1 can of creamed style corn
- 1 can of whole corn kernels, drained
Similar to the vegan version, mix all the ingredients together and bake for about 45 minutes. You'll have to be even more careful to let the melted butter cool so that it doesn't start to cook the egg. I like to mix up the egg separately in a small bowl before adding it to all the other ingredients in the large bowl.
Can I double the recipe and put it in a 9" x 13" casserole dish?
No! I've made this mistake in the past. If you make 2 batches and bake it in a large casserole dish, it will take forever to cook. Just make two batches and put in two regular sized baking dishes.
What's the difference between cornbread and cornbread casserole?
Cornbread casserole isn't as dry as cornbread and doesn't have a bread consistency. It also has corn kernels in it.
Do I have to use an 8" x 8" baking dish?
Not really. You can use something comparable and just adjust the baking time by a few minutes. I've used deep pie dish and it's worked out fine.
Can this be made into a main dish?
You can make this into a Mexican Cornbread Casserole that would be a more complete meal. In a large bowl, combine all the ingredients listed but add the following: 1 cup drained and rinsed black beans, ½ packet of taco seasoning, 4 oz. can green chiles, ½ bell pepper (chopped). You can also mix in some cooked vegan ground beef crumbles. Mix it all together and bake in a 9" x 13" casserole dish for 45 - 55 minutes. If you like vegan cheese, you can also top it with vegan cheddar cheese before baking it.
My Vegan Thanksgiving
This Cornbread Casserole is an excellent side dish for any holiday and a necessity for our Thanksgiving meal. I've been cooking for Thanksgiving for a long time and now make our meal for both vegans and non-vegans. Wondering what to serve to vegans at your Thanksgiving? The following is my menu.
- Roasted Turkey (for the non-vegans)
- Vegan Roast (I like Trader Joe's one.)
- Mashed Potatoes
- Vegan Green Bean Casserole Using Canned Green Beans
- The Best Savory Vegan Stuffing
- Cornbread Casserole (both regular and a vegan version)
- Vegan Sweet Potato Casserole
- Another Vegetable - either roasted asparagus or collard greens
- Cranberry Sauce (both homemade and from a can)
- Gravy (traditional and mushroom gravy)
- Dinner Rolls
This classic Thanksgiving side dish will take your meal to the next level. While it isn't a fancy dish, it's a delicious one that the whole family will love. Since it only takes minutes to put together, it won't take up too much time while you're cooking other things.
Easy Vegan Cornbread Casserole
- 4 tablespoon vegan butter, melted and cooled
- 8 oz. vegan sour cream
- 1 box Jiffy Corn Muffin Mix (vegetarian)
- 1 15 oz. can creamed corn
- 1 15 oz. can whole kernel corn, drained
- Preheat the oven to 400°. Lightly coat a 8" x 8" casserole dish with an oil spray.
- In a mixing bowl, combine the butter (melted and cooled), sour cream, Jiffy corn muffin mix, creamed corn, and corn kernels.
- Pour mixture into the 8" x 8" baking dish. Bake for 45 minutes.
- Let rest for at least 10 minutes before serving.
- My favorite vegan butter brand is Earth Balance. It comes in both sticks and tub form.
- Make sure you use the Vegetarian Jiffy Corn Muffin Mix...not the original version.
Thank you for making a vegan version of cornbread casserole. I used to eat this at holidays but haven’t for years. It tastes like I remember. Thank you!
It was always my favorite Thanksgiving dish! Glad you liked it.
I am surprised to not see any substitute for the egg from the original recipe. Did you find out it actually was unnecessary? Does it make it more dense?
Hi Rebecca. It's not necessary at all. It still comes out delicious and not dense. Hope it works for you.