[vc_row][vc_column][vc_column_text]This holiday season, welcome more culinary inclusion to your table. This plant-based rendition of a classic baked corn casserole combines the natural sweetness of corn with the wholesome goodness of gluten-free flour, coconut oil and agave nectar for a perfect balance of flavors. This comforting dish is not only a treat for taste buds but also a thoughtful option for everyone at the table. With its golden-brown crust and rich, savory interior, this side is sure to please every palate and have your guests reaching for seconds. So, gather your loved ones, pass the dish around, and raise a glass to the joy of a holiday feast that caters to all.
Vegan Corn Casserole (Gluten-Free)
- 1 can (14.75 oz.) cream-style sweet corn
- 1 cup corn kernels (canned or frozen)
- 1 cup gluten-free all-purpose flour
- 1/2 cup cornmeal
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. egg replacer (combined with 2 Tbsp. water)
- 1/4 cup coconut oil
- 1/4 cup agave nectar
- Preheat oven to 375 degrees F. Grease round or square 8-inch baking pan.
- In mixing bowl, combine corn with dry ingredients.
Whisk in egg replacer, coconut oil and agave.
- Pour into baking pan. Bake 25 minutes until casserole is set. (Note: Casserole will stay moist so a toothpick will not come out completely clean.)
- Serve warm.
Get the ingredients you’ll need to make this inclusive side dish.
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