Original post-November 24, 2016

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.

It is not made from the Jiffy cornbread mix but made from organic cornmeal. I couldn’t resist to share it because I have made this recipe twice in one week and it is a huge hit in my family.

I’m about to make it again for Thanksgiving, Oh yes we have been celebrating early because we have so much to be thankful for – Our daughter is here visiting and we don’t get to see her often.

She kept saying, “Mom, this tastes really good” when she tasted my cornbread casserole.

It is easy to prepare and so you can still include it to your Thanksgiving menu, if not save it for Christmas dinner. Here are 25 Delicious Vegan Recipes For The Holidays.

It’s basically made from scratch, except for the vegan cheese shreds that I added to for a cheesy flavor. It has the perfect balance of sweet and savory.

How To Make Vegan Gluten-Free Cornbread Casserole?

I used Bob’s Red Mill almond flour to add a nice crumbly texture to the recipe. I placed all the dry ingredients in a bowl and literally I place all the liquid ingredients in my high-speed blender.

I then combined both and stir in the corn kernels and vegan cheese shreds (I used Daiya), put it in a baking dish and pop it in the oven. This is a recipe that is mind-blowing, in terms of texture and flavor! You just have to try it to see.

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

Additional Ingredients To Add To Your Corn Casserole

Chopped Jalapeno Pepper
Diced Bell pepper
Coconut Bacon

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.

Other Vegan Thanksgiving Sides

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