Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Corn Casserole with Cream Cheese

Corn Casserole with Cream Cheese

  • Author: Kevin
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Corn Casserole with Cream Cheese (plant-based) is a comforting and creamy dish combining the natural sweetness of corn with rich, smooth textures, making it a perfect side or main for family dinners and special gatherings. Made with simple pantry staples and baked to golden perfection, it is quick to prepare and loved by all.

Ingredients

Scale

Corn and Dairy (Plant-Based) Ingredients

  • 2 cups corn kernels (fresh, canned, or frozen, thawed and drained if frozen)
  • 8 oz cream cheese (plant-based), softened
  • 1/2 cup sour cream (plant-based)
  • 1/4 cup butter (plant-based), softened
  • 1/2 cup milk (plant-based)

Dry Ingredients

  • 1 cup yellow cornbread mix (or gluten-free cornbread mix)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder (natural gelling agent)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Flavoring

  • 1 tablespoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish with plant-based butter or non-stick spray to ensure even baking and easy release.
  2. Blend Cream Cheese Mixture: In a large bowl, combine softened cream cheese (plant-based), sour cream (plant-based), softened butter (plant-based), and milk (plant-based). Whisk until smooth and creamy.
  3. Add Key Dry Ingredients: Add the yellow cornbread mix, sugar, baking powder (natural gelling agent), salt, and pepper to the creamy mixture. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
  4. Fold in Corn and Vegetarian Worcestershire Sauce (natural): Carefully fold in the corn kernels and vegetarian Worcestershire sauce (natural), ensuring even distribution while preserving the corn’s texture.
  5. Bake to Golden Perfection: Pour the batter into the prepared baking dish and smooth the surface. Bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted comes out mostly clean with a few moist crumbs.
  6. Let It Rest: Remove from oven and allow the casserole to rest for 10 minutes to set and enhance creaminess before serving.

Notes

  • Use fresh or well-drained canned corn for best flavor and texture.
  • Ensure cream cheese (plant-based) is softened to room temperature for smooth mixing without lumps.
  • Stir just enough to combine ingredients to keep the casserole light and tender.
  • Check doneness by inserting a toothpick; moist crumbs indicate perfect baking.
  • Allow casserole to rest before slicing for cleaner portions.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: corn casserole, cream cheese casserole, plant-based casserole, vegan side dish, gluten-free casserole, creamy corn bake

Find it online: https://yumwayrecipes.com/corn-casserole-with-cream-cheese/