Easy Vegan Cornbread Casserole With Jiffy Mix

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. It's a staple at holiday dinners at our house and should be at yours.

This sweet and savory casserole is filled with corn and has a golden brown crust. Try out this Easy Vegan Cornbread Casserole With Jiffy Mix for your holiday meals or just as a great side dish any time.

Why You'll Love This Vegan Cornbread Casserole

• Little prep time: It only takes about five minutes of prep time to put this vegan casserole together.
• Like the original: The best part about this recipe is that it takes just like the original! If you've never had the original, you'll love the combination of sweet and savory, with a soft center and crisp crust.
• Perfect Thanksgiving side dish: This classic Thanksgiving side dish will take your meal to the next level. Since it only takes minutes to put together, it won't take up too much time while you're cooking other things.

Ingredients

You only need 5 ingredients to make this sweet and savory side dish.

• Jiffy Corn Muffin Mix - Make sure you get the one labeled "vegetarian".
• Vegan butter - My favorite brand to use is Earth Balance.
• Creamed corn
• Whole kernel corn
• 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.

Substitution

The recipe calls for vegan sour cream but surprisingly you can replace it with vegan mayo if necessary. I discovered this one Thanksgiving when someone accidentally used the sour cream and I was left trying to figure out a substitution.

Variation

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.

How To Make the Casserole

1. To begin, preheat the oven to 400 degrees.

2. Lightly coat a 8" x 8" casserole dish with cooking spray.

3. 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.

4. Pour the cornbread batter into the prepared baking dish.

5. 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.

6. Let the casserole rest for about 10 minutes before serving.

Expert Tips

• Make sure you buy the Vegetarian Jiffy Corn Muffin mix, not the original.
• My favorite brands of vegan butter are Earth Balance and Country Crock Plant Butter.
• If you want to double the recipe, do NOT make a double batch and put in a 9x13 baking dish. It will take forever to cook. Instead, make two separate batches in separate baking dishes.

Storage Tips

Refrigerator

Store any leftover cornbread casserole in an airtight container in the fridge for up to 5 days.

Freezer

I do not recommend freezing this casserole.

Reheat

Reheat individual portions in the microwave for about 1 minute.

My Vegan Thanksgiving Menu

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

The Original Cornbread Casserole Recipe

Wondering about the original recipe? This veganized version is very similar to it.

Ingredients:

• 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

Instructions:

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.

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