I am a big fan of cornbread. I always love when you go a restaurant and they bring you cornbread muffins. So I have been seeing so many people asking for a cornbread casserole, cornbread pudding and I had no idea what it was. Now I know why everyone wanted it. This thing is amazing.
So cornbread is good but is a bit on the dryer side of course as it is a bread. Cornbread casserole is creamy and almost custard like. Thanks to the added in creaminess of vegan sour cream and vegan butter this stuff is heavenly. It is also not all that hard to make either and only requires a few ingredients.
You will need cornbread mix. Some are not vegan or vegetarian friendly so definitely be sure to check the label. I used the one from Trader Joe’s. Definitely just make sure to read the label. However, it shouldn’t be too hard to find. You can also use the cornbread muffin recipe in my ebook as a muffin mix (just the dry ingredients).
This cornbread casserole is on the sweeter side. I added in 1 tbsp of cane sugar to mine and it almost made it like a cake. A really incredible delicious cake. So if you do not want it to be super sweet don’t add that in. I also added in some vegan cheese because why the heck not but that is optional of course as well.
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1 package of cornbread mix [15oz]
1/2 cup vegan butter, melted [112g]
1 cup non-dairy milk [240ml]
1 cup vegan sour cream [8 oz]
1 tbsp sugar
1 1/2 cups frozen corn [12oz]
1/2 cup vegan cheese [56g]
- Preheat oven to 375F (190C).
- Add the ingredients into a bowl and mix together. Save a bit of the cheese to sprinkle on top.
- Add the batter to a baking dish. I used a 9 inch square.
- Top with the remaining vegan cheese.
- Bake for 45 minutes to 1 hour depending on the size pan you use. Crust should be golden and a toothpick comes out clean.
- Allow to cook for 10 minutes before serving.
PDF PRINTABLE RECIPE CORNBREAD CASSEROLE
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