Corn Casserole

Welcome to my new blog!  I’ve had friends telling me to create one for a while now, and here we are, finally.  I’m just going to jump right in with a veganized recipe that I made a few months back that is wonderful when you’re craving comfort food.

This recipe is great and super easy. My wife and I previously found a recipe that we call “fried biscuits” that has the butter melted in the pan instead of inside the biscuits. This gives them that fried in butter taste but without any extra fats added.

Side note – whenever I say butter, I mean vegan butter/margarine. But butter is a much better word than margarine. So please just assume I mean margarine, and move on.


Preheat the oven to 350, and put a stick of vegan butter in an 8×8 pan so that it melts in the pan while the oven preheats.

In a large bowl, mix together the following ingredients:

  • 1 can of Creamed Corn
  • 1 can of Corn
  • 1 can of Rotel
  • 1 package of Jiffy Corn Muffin Mix (make sure to get the vegetarian one)
  • 2 Vegan Eggs – Follow Your Heart brand

Once the margarine has melted (probably a few min before the oven is fully preheated), take the pan out of the oven and scrape the batter into the pan. Smush it into the corners and try to make an even layer of batter with a relatively even layer of butter on top. If the butter is only in the sides and corners of the pans, use a knife or spatula to make lines across the batter so that the margarine flows across.

Let it bake for about 45 min or so til golden brown.

Let cool for a few min before eating.


This recipe is great warm, cold, and reheats well. It tends to break apart while still warm but holds its shape better when cold.

I’m pretty sure I also added a dash of cayenne, so if you like spices, definitely go for it.

I did try this once with sour cream added, and I couldn’t really tell much of a difference.

It’s really good as a comfort food breakfast.


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