Thanksgiving is my most favorite food holiday – gimme all the carbs! And my most favorite side dish of all is “Corn Stuff” or Corn Casserole. I’m sure quite a few of you have heard about this delicious concoction or maybe not. If not, you’re missing out! We were introduced to it by my Aunt many years, she would always make it for Thanksgiving and then it became my Mom’s go-to. If you knew my Mom, she wasn’t the greatest cook – so this was right up her alley 😊 5 easy ingredients!
Well this year, I decided to try to veganize it and guess what? It was just as delicious. Just a little unsweetened almond milk and vegan butter – and voila – Vegan!
I actually made two versions this year – one in the crockpot and one in the oven, and they both turned out perfect! I’ll add both in the directions below.
Vegan (or not) Corn Casserole
Spray a 9×13 pan or crockpot with non-stick spray. If cooking in the oven, preheat to 350 degrees.
- 1 Cup Unsweetened Almond Milk or Vegan Sour Cream (or regular)
- 1 Can Cream Corn
- 1 Can Regular Corn (drained)
- 1 Box Jiffy Vegetarian Cornbread Mix (or regular)
- 1/2 Cup of Vegan Butter (or regular)
Mix together and bake for 45 mins. The casserole should be a little soft in the middle – you want it creamy, not dry. Remove from the oven and let it sit for five minutes before serving.
If cooking in the crockpot – mix and cook on high for 3-4 hours. When I did this, I doubled the recipe in a 6-quart crockpot and it took almost the full four hours.
This was my first vegan/vegetarian Thanksgiving and everything was delicious! Didn’t even miss the turkey! 🦃
What’s your favorite Thanksgiving dish?
