Cornbread Casserole (Vegan, Gluten-Free)

Cornbread Casserole (Vegan, Gluten-Free)

Melt in your mouth cornbread casserole is made from scratch, easy to whip up and taste just like grandma's

Cornbread Casserole (Vegan, Gluten-Free)

This cornbread casserole is the perfect treat for your Thanksgiving meal. 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.

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.

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.

Per 100g
Energy:
374 kcal / 1563 kJ

Ingredients

For: 6 people
Preparation:
5 min
Cooking:
55 min
Ready in:
1 h

Instructions

  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, coconut milk, maple syrup, coconut oil. Process until smooth.

  4. Mix wet ingredients with dry ingredients until smooth. Fold in corn kernels and cheese shreds.

  5. Scoop batter into baking dish and bake for 55 minutes or until toothpick comes out clean.

Notes

Cornbread Casserole (Vegan, Gluten-Free)

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Rating

11 Comments
  1. maria
    December 24, 2017

    This might seem silly but do you soak the cashews with boiling water? and how much? enough to cover them? Ty in advance :)

    • Michelle Blackwood
      December 24, 2017

      Not a silly question Maria, I don’t soak in boiling water but it’s fine if you do and soak to cover. Drain and rinse cashew before blending, technically if you are using a high-speed blender you don’t even have to soak your cashews, you just rinse, drain and proceed.

  2. nav
    December 14, 2017

    So by mistake i ended up using popping corn in this recipe instead of corn kernels; as I thought they were the same. I thought they would cook as the bread is to be baked for 55 minutes. To my surprise they didnt. Lol. I was doubting myself as I was adding them. Anyway the bread came out great other than the fact that there are several hard corn kernels to chew in every bite. Oh well next time i know to use corn from a cob or frozen corn.

    • Michelle Blackwood
      December 14, 2017

      Oh my, I’m so sorry this happened. So happy it came out fine, be careful that the popping corn won’t hurt your teeth.

  3. Tracey
    December 10, 2017

    Michelle your recipes are amazing,everyone I have tried so far tastes amazing!

  4. Brenda
    November 5, 2017

    Hi, if I don’t want to use cheese can I just leave it out or do I have to sub it with something else?
    Thanks!

    • Michelle Blackwood
      November 5, 2017

      Brenda I only tried this recipe with cheese so I don’t want to tell you to go ahead and leave it out because I’m not sure how it will turn out!

  5. Teprena Jewell
    September 2, 2017

    I don’t have any corn can I still make it without

    • Michelle Blackwood
      September 2, 2017

      You can try, I tested the recipe using corn though!

  6. Ty
    December 31, 2016

    Did you use chedder for the vegan shreds?

    • Michelle Blackwood
      December 31, 2016

      Hello Ty, I did use the cheddar vegan shreds by Daiya.