This clean eating corn casserole is a delicious, dairy free alternative for this home-style family classic!
If you love corn casserole, give this dish a try. It’s darker in color then the regular version due to the coconut sugar. It gives it a beautiful caramelized color that’s delicious too. This isn’t overly sweet, but you can taste and adjust before baking.
It’s a great side dish at any holiday table, or even just for a weeknight meal.
To save time in the kitchen with this dish, make your creamed corn ahead of time. It will keep in the fridge for up to 3 days. Once you have that made, this dish comes together in about 10 minutes, with a one hour baking time. Not too bad!
Please don’t make this mistake I did. Cover your casserole lightly with foil during baking so it doesn’t dry out so much. But aside from that, this was so delicious! I served it with beans, asparagus and some roasted sweet potatoes. It was a delicious, plant-based meal!
ABOUT THIS DISH:
Many of you may be used to the corn casserole that’s almost more like cornbread because it’s made with a box of muffin mix. But that’s not what this is. It’s definitely a baked dish with a bready-type aspect to it though. It’s very filling and satisfying without the airy, bready texture. This dish is really more about the corn and mild sweetness than it is about breading.
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YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Creamed Corn Recipe
CLEAN EATING CORN CASSEROLE RECIPE:
A deliciously healthier spin on this home-style family classic.
- 1/2 cup butter (melted and cooled. I used vegan butter)
- 2/3 cup whole grain spelt flour + 2 tbsp.
- 1/4 cup cornmeal
- 3 tbsp. coconut sugar (or any unprocessed sugar)
- 1 batch creamed corn (see recipe link above)
- salt to taste
Preheat oven to 350 degrees F.
Whisk the extra 2 tbsp. of flour into the melted butter until smooth.
Put the creamed corn and all ingredients (including the butter/flour mixture) into a large mixing bowl.
Stir well to combine.
Pour the batter into an oiled baking dish. Mine was 9 x 12.
Bake for 1 hour, or until fully cooked through.
Cool slightly and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.