The Best Vegan Cornbread Casserole

This Vegan cornbread casserole is a wonderful addition to any holiday table! This delicious side dish is so warm and comforting, and it’s sure to be a family favorite.

You’ll Need:

  • 1 ½ cups frozen corn kernels
  • 6 Tablespoons vegan buttery spread melted
  • 1 1/2 cups yellow corn meal
  • 6 Tablespoons unsweetened applesauce
  • 6 green onions chopped
  • 1 cup white spelt flour
  • 3 1/2 teaspoons baking powder
  • 2 1/2 Tablespoons sugar
  • 2 cups Daiya shredded cheddar cheese
  • 1 teaspoon salt
  • 1 1/2 cups non-dairy milk


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together the corn meal, white spelt flour, sugar, baking powder, and salt.
  3. Add the non-dairy milk, applesauce, and melted vegan buttery spread. Mix well.
  4. Stir in the corn kernels, green onions, and shredded Daiya cheese.
  5. Pour mixture into a glass baking dish. Sprinkle more cheese on top if desired.
  6. Bake at 350 degrees for about 55-60 minutes or until golden brown on top and done in middle.
  7. Serve hot out of the oven for a spoonable casserole, or let cool completely to slice as a cornbread.


  • You can use regular dairy products in this dish if you are not on a dairy free diet.
  • Store leftovers in the refrigerator. This casserole should be good for about five days.