• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Baked Corn Casserole

Baked Corn Casserole

July 21, 2012 By 12 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Baked corn casserole on white plate topped with sliced avocado

This baked corn casserole is a great substitute for the unhealthy version typically served at family functions or on holidays. You know the one with tons of butter and cheese. This version has a Southwest influence by using mild green chilies, salsa or enchilada sauce, avocado and a sprinkling of cilantro. If you want to add another layer of flavor you could throw in some black beans.

Baked Corn Casserole

I have designed this one to be served as an appetizer with fresh baked chips (especially corn chips) see my recipe for the baked version. It’s delicious and so flavorful as a dip and would be perfect for any kind of party or gathering.

We use tofu in this recipe. Tofu is a great source of protein. See my post, “The Safety of Soy” if you have concerns about eating soy.

Check out these other hearty and healthy casserole dishes:

  • Sweet Potato Casserole
  • Scalloped Potato and Cabbage Casserole
  • Vegan Green Bean Casserole
  • Baked Vegan Mac & Cheese

Baked Corn Casserole

It also uses corn and while I state you can use canned, the fresher is just so much better. If you feel intimidated about cutting fresh corn off the cobb, standby I found this easy tutorial. If you’re still not sure you want to do it that method…. no problem, there are some handy kitchen tools you can use that make cutting fresh corn a breeze!

Baked Corn Casserole

You don’t have to just pigeonhole this recipe for appetizers. It is hearty and delicious enough to have as a side dish or complete meal. You can serve this with a nice salad or crunchy slaw or even fruit salad.

Baked corn casserole on white plate topped with sliced avocado

It would make a yummy meal and it’s quick and easy enough to serve on a weeknight. It doesn’t take long to prepare so busy moms and wives can appreciate this recipe.

I’d love to hear your feedback in the comments below for this Baked Corn Casserole Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Inspired by Chez Cayenne’s recipe

Baked Corn Casserole
Print Recipe
4.1 from 51 votes

Baked Corn Casserole with Spinach & Chilies

This baked corn casserole is an all-around appetizer that doubles as a perfect main dish. Dig into it with chips or bring it as a potluck side. Super, simple but amazingly delicious!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6 people

Ingredients

  • 1 14-16 oz. block firm organic tofu drained and rinsed
  • 1 1/4 cup cornmeal
  • 1 1/2 cup water
  • 3/4 cup non-dairy unsweetened milk like soy
  • 1 10 oz pkg frozen spinach thawed and water squeezed out
  • 2 4 oz cans diced mild chilies or
  • 3 cloves garlic minced
  • 2 ears fresh corn taken off of cob, or 10 oz pkg frozen, thawed
  • 1 tsp baking powder
  • 1/2 tsp cumin
  • 1 tsp sea salt and pepper to taste
  • 1/2 tsp cayenne pepper
  • Condiments: Store-bought Salsa or Enchilada sauce

Instructions

  • Preheat oven to 400 degrees. Prepare a 9x12 or 13" baking dish by spraying with a little oil or you can use parchment paper for oil-free.
  • Prepare cornmeal by heating 1 1/2 cup water in a medium saucepan with 1/2 cup of the milk alternative until almost boiling. Slowly whisk in the corn meal and stir constantly until mixture thickens. Transfer to a large bowl.
  • To a food processor, add the garlic, tofu, 1 cup corn and remaining 1/4 cup milk alternative. Process until smooth. Stir into the cooked cornmeal in the large bowl.
  • Add the spinach, remaining whole corn, diced chilies, baking powder, spices, salt, and pepper and mix well. This may take some elbow grease.
  • Pour into your baking dish and bake for 60-70 minutes until crispy and firm at the edges. The middle will be a bit wiggly still. Let stand for 20-30 minutes before serving.
  • Serve topped with salsa or enchilada sauce

Notes

Nutrition

Nutrition Facts
Baked Corn Casserole with Spinach & Chilies
Number of Servings
Amount per Serving
Calories
325
% Daily Value*
Fat
 
9.5
g
15
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
196.9
mg
9
%
Carbohydrates
 
45.4
g
15
%
Fiber
 
7.3
g
30
%
Sugar
 
5.8
g
6
%
Protein
 
20.9
g
42
%
Vitamin A
 
2550
IU
51
%
Vitamin C
 
191.4
mg
232
%
Calcium
 
830
mg
83
%
Iron
 
7.4
mg
41
%
* Percent Daily Values are based on a 2000 calorie diet.
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Salas Louidor

    July 21, 2017 at 1:35 pm

    Its is suppose to be soft in the inside or did i not bake it long enough. (70 min)

    Reply
    • Diane Smith

      July 21, 2017 at 3:34 pm

      Yes, it can be softer in the middle and should get less so as it cools. It also depends on how deep your dish is. You can leave it in the oven a tad longer to help. Cheers 🙂

      Reply
  2. Mary K

    July 25, 2017 at 7:04 pm

    Is there a way to make this without Soy or Tofu? I am so allergic to both of these, and this recipe sounds great.

    Reply
    • Diane Smith

      July 25, 2017 at 8:33 pm

      I’m sorry to hear about your allergy. I’ll have to mull that over and think about what could substitute, maybe beans, like cannellini…I can’t think of anything else off the top of my head.

      Reply
      • Beth Agosta

        July 23, 2018 at 5:21 am

        Maybe cauliflower?

        Reply
        • Diane Smith

          July 23, 2018 at 12:08 pm

          Good idea!

          Reply
  3. Kathy

    December 3, 2018 at 7:27 pm

    OMG – my husband and I started eating Plant Based about 3 months ago. Tried this recipe tonight and we love it. We added the black beans as suggested. It was pretty funny, but we had an out of town guest at our house who is not Plant Based, but he enjoyed it. Thanks for a great recipe – we will be taking this one to a pot luck next week.

    Reply
    • Diane Smith

      December 5, 2018 at 5:16 pm

      Hey Kathy, Thanks for the feedback and I’m so glad you all enjoyed the recipe, even your out of town guest! Yay.

      Reply
  4. Susan L

    June 9, 2019 at 11:43 am

    I don’t see what size pan to bake the casserole in.

    Reply
    • Diane Smith

      June 9, 2019 at 12:21 pm

      I’ve used a round souffle dish before but more common would be in a 9×12 or 12″ baking dish. Thanks for catching that. It’s updated now.

      Reply
  5. Stacey

    October 20, 2019 at 9:12 am

    What size cans of diced mild chilis are you using?

    Reply
    • Diane Smith

      October 20, 2019 at 10:43 am

      That would be 2, 4 oz cans. I updated it in the ingredients. I have seen larger cans around 7 oz and one of those would work, as well.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Plant-based Food Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Latest Video

Join me on Facebook

Plant-Based Cooking on FacebookLikeSign UpPlant-Based CoOoking on Facebook
Diane Smith on DaoCloud

Graduate Badge

Christmas

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

See More →

New Year’s Day

See More →

Game Day

How to Deal with a Health Scare: 11 Tips to Help You Cope

Easter-Roundup

Plant-Based Vegan Easter Roundup

Plant-Based Diet Myths word on top of a bowl of veggies

Busting 9 Plant-Based Diet Myths

Organic Produce Being Delivers at the Door

How to Buy Fresh Organic Produce During COVID 19

TofuBud on counter with fresh tofu

How to Press Tofu with the TofuBud

Meal Planner

The Scientific Meal Planner

Plant-Based Dutch Oven Recipes

Marinated Tofu on a Plate with Vegetables

Tips for Marinating Tofu

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

How to Deal with a Health Scare: 11 Tips to Help You Cope

Easter-Roundup

Plant-Based Vegan Easter Roundup

Plant-Based Diet Myths word on top of a bowl of veggies

Busting 9 Plant-Based Diet Myths

Organic Produce Being Delivers at the Door

How to Buy Fresh Organic Produce During COVID 19

TofuBud on counter with fresh tofu

How to Press Tofu with the TofuBud

Meal Planner

The Scientific Meal Planner

Plant-Based Dutch Oven Recipes

Marinated Tofu on a Plate with Vegetables

Tips for Marinating Tofu

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

Mexican Chopped Salad

Plant-Based Cinco De Mayo Menu

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

15 Plant-Based 4th of July 2020 Recipes

Black Bean Mushroom Burgers

Fourth of July Plant-Based Recipe Roundup

See More →

Labor Day

plant-based labor day 2020 recipe roundup.

Plant-Based Labor Day Cookout Recipes

See More →

Halloween

See More →

Thanksgiving

Recipe Roundup: Plantricious Thanksgiving Recipes

Vegan Thanksgiving

Plant-Based Sides & Mains For Thanksgiving

Thanksgiving Dessert Recipe Roundup

Thanksgiving Dessert Roundup

Holiday Table

Thanksgiving Menu Ideas

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

How to Deal with a Health Scare: 11 Tips to Help You Cope

Plant-Based Diet Myths word on top of a bowl of veggies

Busting 9 Plant-Based Diet Myths

Organic Produce Being Delivers at the Door

How to Buy Fresh Organic Produce During COVID 19

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant-Based Cooking on the Foodie Pro Theme