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Double Corn Casserole

What you need: 

1/3 cup water
1 1/2 teaspoons Ener-G egg replacer
1 (14 ounce) can corn, drained
1 (14 ounce) can cream-style corn, with liquid
1/3 cup olive oil or margarine
1 cup vegan sour cream
2-3 tablespoons dried minced onions
8 ounces corn bread mix

What you do: 

1. Preheat oven to 350 degrees F and oil 9x13" baking dish. Whisk water and egg replacer.
2. Mix all ingredients except vegan corn bread mix, then mix it in as well. Spread into prepared dish.
3. Bake for 45 minutes. This will be somewhat moist.
This recipe is very simple and sounds perhaps a little unimpressive, but it wows the carnivorous relatives at family gatherings every time.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This is delish! I added broccoli and used flaxseed as the egg replacer. I also purred some black beans with salsa as a side to serve with it. Sooo good!

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I think I let it bake a little too long, because it didn't turn out as moist as I expected it would, but it was still delicious. 

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This was great!  I had added some garlic powder and 1 cup of green onions.  I had to kind of improvise my corn situation, so the casserole turned out kind of gooey, but I LOVED it. 

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Very good!
I baked it too long though

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Can I omit the sour cream? If so, do I need adjust any other ingredients?

If you left it out completely, it would probably end up very dry.  But if you'd like, I bet you could make your own 'sour cream' with soft tofu, or you could use plain unsweetened soy yogurt.  I've done both in a 'sour cream' coffee cake recipe from this site and it came out fine, so I imagine that this would too.  If you go the tofu route, you could try this recipe:  http://vegweb.com/index.php?topic=6985.0

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Can I omit the sour cream? If so, do I need adjust any other ingredients?

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Oh yeah, and I crumbled Triscuits on the top.  YUM!

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This is killer!  My boyfriend LOVES it.  It needed plenty of salt and pepper, and I added broccoli for fun.  :)  Instead of dried onions I used fresh green onions, and I used loorin's suggestion to use 1 c. cornmeal and 1/3 c. flour.  I was nervous about using so much Tofutti sour cream, but it came out just delicious!  I'll definitely be making this again.  Thanks!

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Nevermind... I guess I just mix it in... but as the last item.

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Do I MIX the vegan cornbread mix with water/soymilk and pour it over the dish? Or do I sprinkle it on top dry??

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