Vegan Gluten-Free Cornbread Casserole

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Melt in your mouth cornbread casserole is made from scratch, easy to whip up and taste just like grandma's

Vegan Gluten-Free Cornbread Casserole

Original post-November 24, 2016

This Vegan Gluten-Free Cornbread Casserole is the perfect treat for your Thanksgiving, Christmas or any holiday meal, it is dense, wholesome, full of corn kernels and flavorful.

It is not made from the Jiffy cornbread mix but made from organic cornmeal.  I couldn't resist to share it because I have made this recipe twice in one week and it is a huge hit in my family.

I'm about to make it again for Thanksgiving, Oh yes we have been celebrating early because we have so much to be thankful for - Our daughter is here visiting and we don't get to see her often.

She kept saying, "Mom, this tastes really good" when she tasted my cornbread casserole.

Vegan Gluten-Free Cornbread Casserole overlay in a white casserole pan with a spoonful of cornbread casserole

It is easy to prepare and so you can still include it to your Thanksgiving menu, if not save it for Christmas dinner. Here are 25 Delicious Vegan Recipes For The Holidays.

It's basically made from scratch, except for the vegan cheese shreds that I added to for a cheesy flavor. It has the perfect balance of sweet and savory.

How To Make Vegan Gluten-Free Cornbread Casserole?

I used Bob's Red Mill almond flour to add a nice crumbly texture to the recipe. I placed all the dry ingredients in a bowl and literally I place all the liquid ingredients in my high-speed blender.

I then combined both and stir in the corn kernels and vegan cheese shreds (I used Daiya), put it in a baking dish and pop it in the oven.   This is a recipe that is mind-blowing, in terms of texture and flavor! You just have to try it to see.

  1. Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.
  2. Mix the dry ingredients. In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
  3. Blend cashews with liquid ingredients. In a high-speed blender, add cashews, coconut milk, maple syrup, melted vegan butter and blend until smooth. Add 1/2 cup of the corn kernels and pulse.
  4. Combine wet and dry ingredients. Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
  5. Add corn kernels and cheese shreds. Fold in corn kernels and cheese shreds.
  6. Bake the corn casserole. Scoop batter into the baking dish and bake for 55 minutes or until a toothpick comes out clean.

step by step images for making cornbread casserole

Additional Ingredients To Add To Your Corn Casserole

Does Cornbread Casserole Need To Be Refrigerated?

If you are making it a day ahead, I recommend that you cool it completely then cover with plastic wrap to refrigerate for about 2-3 days. You can reheat it in a preheated oven 350 F for 20-30 minutes. 

Can I Freeze My Cornbread Casserole?

Yes, you can freeze your cornbread casserole, store it in a heavy-duty freezer bag and freeze for about 2 months. 

Other Vegan Thanksgiving Sides 

Vegan Gluten-Free Cornbread Casserole overlay in a white casserole pan with a spoonful of cornbread casserole

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
227 kcal / 949 kJ
Fat:
15 g
Protein:
3 g
Carbs:
21 g
Per 100g

Cooking Time

Preparation:
5 min
Cooking:
55 min
Ready in:
1 h
For:
10 Servings

Ingredients

Instructions

  1. Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.
  2. In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
  3. In a high-speed blender, add cashews, almond milk, coconut milk, maple syrup, melted vegan butter and blend until smooth. Add 1/2 cup of the corn kernels and pulse.
  4. Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
  5. Scoop batter into baking dish and bake for 55 minutes or until toothpick comes out clean.

Notes

Cornbread Casserole (Vegan, Gluten-Free)

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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19 Comments
  1. robin m
    November 21, 2019

    Hi Michelle,
    This looks very tasty. Do you use canned coconut milk or from a carton? Thanks,
    Robin M

    • Michelle Blackwood, RN
      November 21, 2019

      Thanks for asking, I only use the can coconut milk, the one in the carton is usually watered down, I make sure I buy one that says coconut and water.

      • robin m
        November 24, 2019

        Thanks for answering about the coconut being canned coconut milk, Michelle. I was just making a shopping list and noticed you have listed a cup of coconut milk and almond milk. In the the Instructions #3 there is no almond milk added. Do we use both almond and coconut milk? That could be a big difference. Do you have a favorite brand of coconut milk that you use?
        Enjoy and thanks for such yummy recipe creations,
        Robin M

        • Michelle Blackwood, RN
          November 24, 2019

          Robin, thank you, I just updated the recipe. Thank you for bringing it to my attention. Happy Thanksgiving.

  2. Sue
    November 16, 2019

    Hi – The recipe looks wonderful! Can you verify what size casserole you used (9×13″?).
    Thank you!

    • Michelle Blackwood
      November 17, 2019

      Sue, thank you for your interest, I just did an update on the recipe so I will be editing it shortly and it tastes phenomenal, I did it in a 9×13 pan.

  3. Zory
    April 7, 2019

    Can l leave out the corn kernels?

    • Michelle Blackwood
      April 7, 2019

      Zory, I only made it as written, this is one of my few recipes that I plan to revisit this year. I just haven’t had the time as yet.

  4. maria
    December 24, 2017

    This might seem silly but do you soak the cashews with boiling water? and how much? enough to cover them? Ty in advance :)

    • Michelle Blackwood
      December 24, 2017

      Not a silly question Maria, I don’t soak in boiling water but it’s fine if you do and soak to cover. Drain and rinse cashew before blending, technically if you are using a high-speed blender you don’t even have to soak your cashews, you just rinse, drain and proceed.

  5. nav
    December 14, 2017

    So by mistake i ended up using popping corn in this recipe instead of corn kernels; as I thought they were the same. I thought they would cook as the bread is to be baked for 55 minutes. To my surprise they didnt. Lol. I was doubting myself as I was adding them. Anyway the bread came out great other than the fact that there are several hard corn kernels to chew in every bite. Oh well next time i know to use corn from a cob or frozen corn.

    • Michelle Blackwood
      December 14, 2017

      Oh my, I’m so sorry this happened. So happy it came out fine, be careful that the popping corn won’t hurt your teeth.

  6. Tracey
    December 10, 2017

    Michelle your recipes are amazing,everyone I have tried so far tastes amazing!

  7. Brenda
    November 5, 2017

    Hi, if I don’t want to use cheese can I just leave it out or do I have to sub it with something else?
    Thanks!

    • Michelle Blackwood
      November 5, 2017

      Brenda I only tried this recipe with cheese so I don’t want to tell you to go ahead and leave it out because I’m not sure how it will turn out!

  8. Teprena Jewell
    September 2, 2017

    I don’t have any corn can I still make it without

    • Michelle Blackwood
      September 2, 2017

      You can try, I tested the recipe using corn though!

  9. Ty
    December 31, 2016

    Did you use chedder for the vegan shreds?

    • Michelle Blackwood
      December 31, 2016

      Hello Ty, I did use the cheddar vegan shreds by Daiya.