Sweet Corn Casserole is like dessert, but socially acceptable to eat at dinner time. Paula Deen is the queen of this southern comfort food. This recipe was inspired by Living Well’s Paula Deen copycat recipe.

It’s the kind of dish that tastes so good you can’t believe it could be so simple to make. It takes vegan sour cream, which you can find at most grocery stores (I used Tofutti brand which I found at Whole Foods). If you wanted, you could also add vegan chedder shreds to make it a cheesier casserole. But to be honest, it’s just as good without it as well!

Ingredients
1 can whole kernel corn, drained
1 can of cream-style corn (make sure it’s vegan)
1 box vegetarian Jiffy corn muffin mix
1 cup of vegan sour cream, I used Tofutti brand
1/2 cup vegan butter, melted, I used Earth Balance

Instructions
Preheat oven to 350 degrees. In large bowl, stir together corn, creamed corn, corn muffin mix, vegan sour cream, and vegan butter. Pour into a greased 8″ square pan.  Bake for 50 minutes, or until golden brown. Let stand for at least 5 minutes before serving.

Serves 4