Southern Vegan Corn Bake

A Southern Twist on a Classic Recipe

I’ve always loved creating recipes that remind me of home, and Southern Vegan Corn Bake is one of those comforting dishes that takes me back to warm family gatherings. I can remember my grandma’s corn pudding—rich, creamy, and full of flavor. But I wanted to create a version that anyone could enjoy, especially those following a plant-based lifestyle. So, I took the flavors of that classic dish and gave it a vegan twist. This Southern Vegan Corn Bake has all the comforting sweetness and texture, but with simple, affordable ingredients that fit a vegan diet.

Why I Love This Recipe

What I love most about the Southern Vegan Corn Bake is how easy it is to make. It only takes a few minutes to mix everything together, and then you just pop it in the oven. The smell of the corn baking with the vegan butter fills the kitchen with that familiar Southern aroma. I use JUST Egg as the egg replacement, and it works perfectly, giving the dish a creamy, soft texture without using any animal products. The sweet corn kernels add a bit of crunch, making each bite a mix of smooth and crispy.

A Versatile Dish for Any Occasion

Whether you’re hosting a holiday meal or just looking for a hearty side dish, this Southern Vegan Corn Bake is a crowd-pleaser. It’s versatile enough to pair with almost anything—whether it’s a green salad, steamed veggies, or even a barbecue spread. Plus, you can customize it by adding a bit of spice, like jalapeños, or some fresh herbs like thyme. It’s also gluten-free adaptable, so everyone at the table can enjoy a slice of this Southern favorite.

A Recipe to Keep in Your Favorites

I often make this Southern Vegan Corn Bake for family dinners or potlucks, and it’s always a hit. The best part is that it’s not just delicious, it’s also dairy-free, egg-free, and guilt-free! I’m always so happy when people ask for the recipe, because it means I’ve brought a bit of Southern comfort to their table, too. If you’re looking for a dish that’s easy, tasty, and full of heart, this vegan corn bake is the perfect recipe to try.

Chef’s Notes- Southern Vegan Corn Bake

• Ensuring that the JUST Egg and vegan butter are at room temperature helps create a smoother, more uniform batter. Cold ingredients can cause the batter to clump.
• When adding the dry ingredients to the wet, stir just until combined. Overmixing can lead to a denser bake, rather than the light, tender texture you’re aiming for.
• If you prefer a less sweet corn bake, reduce the amount of organic cane sugar, or try a natural sweetener like maple syrup for a rich depth of flavor.
• Using a high-quality vegan butter or margarine is key for a rich, buttery flavor. Coconut oil is a good alternative, but it may add a slight coconut flavor, so use it based on your preference.
• Add-ins like diced jalapeños, vegan cheese shreds, or sautéed onions can elevate the texture and flavor. Fresh herbs like thyme or parsley sprinkled on top before baking can provide a nice pop of freshness.
• Ensure you fold the corn gently into the batter to distribute it evenly throughout the dish. This will prevent the corn from sinking to the bottom during baking.
• For a stunning finish, sprinkle additional corn kernels or a pinch of paprika on top before baking. This adds a pop of color and enhances the rustic, homey presentation of the dish.

Southern Vegan Corn Bake

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Get ready to savor the rich flavors of the South with our Southern Vegan Corn Bake! Perfectly sweet and creamy, this plant-based twist on classic corn pudding is a crowd-pleaser for any occasion. Expertly crafted with JUST Egg and vegan butter, it’s not only delicious but also simple and affordable. Whether you’re hosting a holiday feast or seeking a comforting side dish, this recipe delivers irresistible taste without compromising on your dietary choices. Dive into this delightful, easy-to-make vegan favorite and elevate your culinary repertoire today!

Course: Main Course, Side DishCuisine: Southern RecipesDifficulty: Easy

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Servings

4

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

220

kcal

Total time

1

hour 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Dry Ingredients

• 2 2/3 tablespoons all-purpose flour

• 1 1/2 tablespoons organic cane sugar

• 1 tsp baking powder

• 1/2 tsp fine sea salt

• Wet Ingredients

• 6 ounces JUST Egg

• 2 tablespoons vegan butter melted

• 1 tablespoon plain, unsweetened non-dairy creamer or milk (such as soy, oat, or coconut)

• Other Ingredients

• 1 1/2 to 1 3/4 cups sweet corn kernels thawed if frozen

• Alternative Ingredients:

• All-Purpose Flour: Substitute with a gluten-free 1:1 flour blend for a gluten-free version.

• Organic Cane Sugar: Use coconut sugar or maple syrup as a natural sweetener alternative.

• Vegan Butter: Replace with coconut oil or margarine for different flavor profiles.

• Non-Dairy Creamer or Milk: Almond milk cashew milk, or hemp milk can be used as substitutes.

• JUST Egg: Use 1/2 cup silken tofu blended until smooth as an egg replacement.

Directions

• Preparation – About 60 minutes before baking, take the JUST Egg out of the refrigerator to reach room temperature. If your sweet corn is frozen, place it in a bowl to thaw. Preheat your oven to 350°F and lightly grease a 9-inch square casserole dish.
• Mixing Dry Ingredients – In a separate bowl, thoroughly whisk together the all-purpose flour, organic cane sugar, baking powder, and fine sea salt. Ensuring even distribution of the leavening agents will help your bake rise uniformly.
• Combining Wet Ingredients – Pour the JUST Egg into a large mixing bowl. If it’s still cold, microwave it on medium power for about 10 seconds to remove the chill. Gradually drizzle in the melted vegan butter while continuously whisking to blend smoothly.
• Adding Creamer and Dry Blend – Stir in the non-dairy creamer or milk into the JUST Egg mixture, mixing until well combined. Slowly add the previously whisked dry ingredients to the bowl, stirring just until the batter is smooth and free of lumps.
• Incorporating Corn – Gently fold in 1 1/2 cups of sweet corn kernels into the batter, ensuring they are evenly distributed. Pour the mixture into the prepared casserole dish, using a spoon to spread the corn evenly throughout.
• Topping and Baking – If desired, sprinkle the remaining 1/4 cup of corn on top for added texture and presentation. Place the dish in the preheated oven and bake uncovered for 50 to 55 minutes, or until the center is set and the top is golden brown.
• Serving – Remove the corn bake from the oven and let it cool slightly before serving warm. For optional servings, pair with a fresh green salad or steamed vegetables.

Equipment

• casserole dish
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 220kcal
• Fat: 11g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 495mg
• Potassium: 250mg
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 7g
• Protein: 8g
• Vitamin A: 150IU
• Vitamin C: 5mg
• Calcium: 100mg
• Iron: 2mg

FAQ- Southern Vegan Corn Bake

Can I make this corn bake ahead of time?

Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking. When ready, simply bake it straight from the fridge, adding a few extra minutes to the cook time if necessary.

What can I use as a substitute for JUST Egg?

You can use 1/2 cup of blended silken tofu, chickpea flour mixed with water, or another vegan egg replacer, but the texture may vary slightly.

How can I make this recipe gluten-free?

Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will maintain the same texture while accommodating gluten-free diets.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn adds even more sweetness and texture. Simply cut the kernels off the cob and use the same quantity as frozen corn.

Can I freeze leftover corn bake?

Yes, the corn bake freezes well. Let it cool completely, then portion and freeze in an airtight container for up to 2 months. Reheat in the oven to maintain the texture.