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.
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.
- Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.
- Mix the dry ingredients. In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
- 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.
- Combine wet and dry ingredients. Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
- Add corn kernels and cheese shreds. Fold in corn kernels and cheese shreds.
- Bake the corn casserole. Scoop batter into the baking dish and bake for 55 minutes or until a toothpick comes out clean.
Additional Ingredients To Add To Your Corn Casserole
- Chopped Jalapeno Pepper
- Diced Bell pepper
- Coconut Bacon
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 Broccoli Rice Casserole
- Vegan Green Bean Casserole
- Vegan Baked Candied Yam
- Vegan Mac And Cheese
- Vegan Gluten-Free Stuffing
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: Southern
Nutrition
(Per 100g)- Energy: 227 kcal / 949 kJ
- Fat: 15 g
- Protein: 3 g
- Carbs: 21 g
Cook Time
- Preparation: 5 min
- Cooking: 55 min
- Ready in: 1 h
- For: 10 Servings
Ingredients
- 1 1/4 cups cornmeal
- 1/2 cup almond flour
- 2 tablespoons ground flax seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cashews, soaked for 1 hour
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup Vegan Butter, or coconut oil melted
- 1 15 ounce can whole corn kernels, drain if from a can and divided
- 1/2 cup vegan cheese shreds
Instructions
- Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.
- In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
- 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.
- Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
- Scoop batter into baking dish and bake for 55 minutes or until toothpick comes out clean.
Notes
I don’t know how I missed this recipe before. It looks amazing! What size pan do you use?
Hi Debi, thank you. I use a 9 x 13 pan
This recipe is phenomenal. It is my go-to cornbread recipe. I know it’s a casserole, but I don’t tell people that. I leave out the maple syrup because I don’t like cornbread so sweet. It always goes over very well at potlucks.
Hi Michelle,
This looks very tasty. Do you use canned coconut milk or from a carton? Thanks,
Robin M
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.
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
Robin, thank you, I just updated the recipe. Thank you for bringing it to my attention. Happy Thanksgiving.
Hi – The recipe looks wonderful! Can you verify what size casserole you used (9×13″?).
Thank you!
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.
Can l leave out the corn kernels?
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.
This might seem silly but do you soak the cashews with boiling water? and how much? enough to cover them? Ty in advance :)
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.
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.
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.
Michelle your recipes are amazing,everyone I have tried so far tastes amazing!
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!
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!
I don’t have any corn can I still make it without
You can try, I tested the recipe using corn though!
Did you use chedder for the vegan shreds?
Hello Ty, I did use the cheddar vegan shreds by Daiya.