Saturday, November 03, 2007

Dottie's Corn Casserole - Veganized!

A couple of weeks ago, DD's Baba Dorothy brought the yummiest corn casserole for our communal luncheon (trapeza) at church. Of course, *everything* Dottie cooks is yummy, but this was particularly delicious - a little crunchy with cornmeal and slightly sweet and cheesy. Numerous people begged her for the recipe, which she graciously provided:

Dottie's Cheesy Corn Casserole
1 8 oz package of corn muffin mix
1 16 oz can of corn, drained
1 16 oz can of creamed corn, not drained
1 C sour cream
1 stick butter, melted
1/2 C cheddar cheese, shredded

Mix all ingredients except the cheese together. Bake at 350F for 40 - 45 minutes. Remove from oven and cover the top with the cheddar cheese. Return to oven for 4 or 5 minutes until cheese is melted.

How I veganized it:

Now that DD is a vegan, though, the sour cream and cheese would have to go. I figured we could just do without the cheddar completely since we love the flavor of corn. Sour cream could be replaced with some silken soft tofu mixed with a few drops of lemon juice and a pinch or two of sugar. The butter can easily be replaced with oil and a little butter flavoring. It turned out very tasty, and the corners and edges have a nice crunchy chewiness that is normally found in brownies. I pumped up the flavor by adding a little finely minced scallion. I like this version very much. Here is my new recipe:

Denise's Vegan Corn Casserole
1 8 oz package of corn muffin mix
1 16 oz can of corn, drained
1 16 oz can of creamed corn, not drained
1 C silken soft tofu blended with 1 tsp lemon juice, 1/2 tsp butter flavoring and 1 Tbs sugar
1/4 C vegetable oil
2 scallions finely minced

Mix all ingredients together and turn into an oiled 9 x 13 pan. Bake at 350F for 45 minutes, until the top is golden.

This made a delicious, warm breakfast for me on a chilly morning, and eventually will make a yummy room-temperature late lunch once DD wakes up. Kids!

5 comments:

Anonymous said...

Hi! Just a suggestion, one could use the tofutti brand sour cream and soy or rice cheddar shreds instead of cheese, and earth balance to sub for the butter. These are my typical vegan substitutions.

Jennifer

Anonymous said...

Jiffy corn muffin mix has lard in it.

--puzzling_texan

missingbecheery said...

Dear Anonymous,

I've never used Jiffy mixes, so I don't know whether they are vegan or not. Thanks for enlightening me!

Denise

wturnerharris said...

Mmm. I tried one similar to this. I've used Toffutti brand sour cream as the vegan sour cream agent, and I made my own corn bread mix using 1c ground corn meal, 1c flour, 1/4c sugar, 3tsp baking powder, tsp salt. Good luck!

Anonymous said...

Hi there,

I love corn casserole and I am a vegetarian. Yes, Jiffy cornbread mix DOES have lard in it. Here is a recipe for homemade Jiffy mix: 3/4 c all purpose or unbleached flour, 3/4 c yellow cornmeal, 3 T granulated sugar, 4 t Rumfords baking powder (it IS double acting and contains NO aluminum), 1/2 t sea salt. Place all ingredients in a mixing bowl; blend with a whisk; store in a sealed container and/or use in any recipe calling for 1 package of Jiffy Corn Muffin Mix.

This works well to also make just plain cornbread or muffins...

Hope this is helpful...

Carol Meixsell Williams
818 585-0881
Nutritionist and Cook