Corn Casserole

It’s a rare thing to have a bag of fresh organic corn on the cob in the middle of winter, but that’s the situation I found myself in.  The corn was a little past it’s prime, but it was free, so I sat down at my computer to find a recipe for corn casserole.  The first recipe I encountered was by Paula Deen, and as it turns out, was essentially vegan.  By which I mean that I could convert it without much trouble.  All of the other recipes I found on the internet were just variations of hers.

Paula’s recipe calls for two cans of corn, one regular and one cream corn.  I replaced those with the fresh corn I cut from the cob and a 1/4 cup of Wildwood soy creamer to replace the “cream” in the cream corn.

It’s a rare thing to have a bag of fresh organic corn on the cob in the middle of winter, but that’s the situation I found myself in.  The corn was a little past it’s prime, but it was free, so I sat down at my computer to find a recipe for corn casserole.  The first recipe I encountered was by Paula Deen, and as it turns out, was essentially vegan.  By which I mean that I could convert it without much trouble.  All of the other recipes I found on the internet were just variations of hers.

Paula’s recipe calls for two cans of corn, one regular and one cream corn.  I replaced those with the fresh corn I cut from the cob and a 1/4 cup of Wildwood soy creamer to replace the “cream” in the cream corn.

I replaced the butter and sour cream with the non dairy versions of the real thing.  What you end up with is a very tasty, corn filled, soft cornbread.  I’m sure if you added eggs it would be more casserole like but my version is cholesterol free and very tasty.

You can add some non dairy cheese during the last minutes of baking if you’d like.

Corn Casserole

4 Large Servings - Use organic ingredients whenever possible

2 cups fresh corn (cut from the cob or use frozen corn)

4 tablespoons Earth Balance butter substitute

1/2 cup Wildwood or Silk plain non dairy creamer

1 cup Tofutti non dairy sour cream

1 teaspoon apple cider vinegar

1 1/2 cups cornmeal

1/2 cup unbleached white flour

1 teaspoon baking powder

2 teaspoons dried minced onions

1/2 teaspoon salt

optional: 1 cup shredded non dairy cheese

Preheat your oven to 350°

If you’re using frozen corn, defrost it and blot it with a towel to remove any excess water

Melt the butter and put it in a bowl.

Add the creamer, sour cream and apple cider vinegar and stir.

In another bowl, combine the corn meal, flour, baking powder, onion and salt.

Stir the corn into the wet mixture.

Add the wet mixture into the dry and stir until everything is blended.

Grease an 8”x10” (approx) baking dish.

Spread the mixture evenly in a baking dish.

Bake for 45-55 minutes.

If you want to add cheese to the top do it after 45 minutes and bake for another 10 minutes.