- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can sweet cream-style corn
- 1 1/2 cup vegan cheddar cheese shredded
- 1 8.5-ounce package vegetarian Jiffy corn muffin mix
- 1 cup vegan sour cream
- 1/4 cup vegan butter melted
- 1 tablespoons scallions chopped, optional for garnish
Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with non-stick cooking spray.
In a large bowl, stir together both cans of corn, cheddar cheese, corn muffin mix, sour cream, and butter.
Pour into the prepared casserole dish and use a spatula to smooth the top.
Bake for 45 minutes, until the casserole is puffed and golden brown around the edges. Let stand for 10 minutes to set slightly, then serve hot.
Calories: 392kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 868mg | Potassium: 171mg | Fiber: 3g | Sugar: 10g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg