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!