Vegan Gluten-Free Cornbread Casserole

This Vegan Gluten-Free Cornbread Casserole is the perfect treat for your Thanksgiving, Christmas or any holiday meal, it is dense, wholesome, full of corn kernels and flavorful.

Does Cornbread Casserole Need To Be Refrigerated?

If you are making it a day ahead, I recommend that you cool it completely then cover with plastic wrap to refrigerate for about 2-3 days. You can reheat it in a preheated oven 350 F for 20-30 minutes.

Can I Freeze My Cornbread Casserole?

Yes, you can freeze your cornbread casserole, store it in a heavy-duty freezer bag and freeze for about 2 months.

Recipe Credit: Healthier Steps


  • Energy 227 kcal / 949 kJ
  • Fat 15 g
  • Protein 3 g
  • Carbs 21 g


  • 1.Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.
  • 2.In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
  • 3.In a high-speed blender, add cashews, almond milk, coconut milk, maple syrup, melted vegan butter and blend until smooth. Add 1/2 cup of the corn kernels and pulse.
  • 4.Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
  • 5.Scoop batter into baking dish and bake for 55 minutes or until toothpick comes out clean.

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  • 1 1/4 cups cornmeal
  • 1/2 cup almond flour
  • 2 tablespoons ground flax seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cashews, soaked for 1 hour
  • 1 cup coconut milk
  • 1 cup almond milk
  • 1/2 cup maple syrup
  • 1/4 cup Vegan Butter, or coconut oil melted
  • 1 15 ounce can whole corn kernels, drain if from a can and divided
  • 1/2 cup vegan cheese shreds