Vegan Corn Casserole

Name: Vegan Corn Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8 serving
Ingredients: coconut oil; 1 cup millet; 2 pounds frozen corn; 1 cup water; 1/4 cup melted coconut oil; 1/3 cup coconut sugar; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 tablespoon apple cider vinegar

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
8
Calories
227 kcal
Course
Side Dish
Cuisine
American

Vegan Corn Casserole

Dana Benson

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This Vegan Corn Casserole, also called spoon bread, is made with whole food ingredients. It tastes like the version made with Jiffy corn mix, only this version is gluten-free and dairy-free.

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Ingredients

Servings

coconut oil , for greasing
1 cup millet , soaked in water for at least 2 hours
2 pounds frozen corn , thawed and divided
1 cup water
1/4 cup melted coconut oil
1/3 cup coconut sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar

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Instructions

Preheat the oven to 350ºF and grease a 9" x 13" casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an "S" blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine-- you want to leave plenty of texture in this dish.
Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.

Nutrition Information

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Calories 227kcal (11%) Carbohydrates 50g (17%) Protein 6g (12%) Fat 1g (2%) Sodium 308mg (13%) Potassium 382mg (11%) Fiber 5g (20%) Sugar 4g (8%) Vitamin C 8.2mg (9%) Calcium 7mg (1%) Iron 1.5mg (8%)