This is dairy-free, but not vegan, due to lard in the corn muffin mix and the egg. Cream style corn does not contain dairy.

Time: 1 hour 15 minutes

  • Prep time: 5 minutes
  • Cook time: 1 hour 10 minutes

Serves: 8


  • 1 box Jiffy Corn Muffin Mix (8.5 oz)
  • 14¾ oz can cream style corn
  • 15 oz can sweet corn (drained)
  • 1 egg
  • 1 cup dairy free sour cream (or yogurt)
  • ¼ cup Miyoko’s or Earth Balance butter substitute


  • Preheat oven to 350°F
  • Grease a 2½ quart casserole or baking dish with coconut oil or bacon grease
  • In a large mixing bowl, combine all ingredients but butter and stir until combined
  • Pour mix into casserole and even it out with a spatula
  • Slice butter into chunks and place on top of mix
  • Bake for 1 hour 10 minutes, until golden brown and delicious
  • Optionally top with fresh herbs
  • Serve warm

#recipe #dairyfree