Dairy Free Corn Casserole (Jiffy-Style)

Total time1 hr 5 min

Prep time10 min

Cook time50 min

This casserole is all about that perfect contrast between sweet, tender corn and a golden, just-set crumb. Two kinds of corn — whole kernel and creamed — pack the batter with pockets of juicy sweetness, while the muffin mix bakes up into a soft, custardy top that turns deep golden at the edges. A pinch of salt keeps the sweetness balanced, so every bite lands somewhere between cornbread and pudding. It scoops beautifully straight from the dish and holds its shape once it rests, making it an easy side to portion out for a crowd. This one's a genuinely solid pick for a dairy free spread, especially alongside something smoky off the grill or a big pot of chili.

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Ingredients

8 servings

½ cup (1 stick) unsalted butter, melted
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 large eggs
1 cup sour cream
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn
1 box (8.5 oz) jiffy corn muffin mix
½ tsp salt
1 cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
2
In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until smooth and fully combined.

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