Vegan Gluten-Free Cornbread Casserole
Melt in your mouth cornbread casserole is made from scratch, easy to whip up and taste just like grandma's
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Servings: 5 servings
Calories: 659kcal
Equipment
Ingredients
- 1 1/4 cups cornmeal
- 1/2 cup almond flour
- 2 tablespoons ground flax seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cashews soaked for 1 hour
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup Vegan Butter or coconut oil melted
- 1 15 ounce can whole corn kernels drain if from a can and divided
- 1/2 cup vegan cheese shreds
Instructions
- Preheat oven to 350 degrees F. Lightly grease the casserole dish and set aside.
- Combine cornmeal, almond flour, flax seeds, baking powder, and salt in a large bowl.
- In a high-speed blender, add cashews, almond milk, coconut milk, maple syrup, and melted vegan butter and blend until smooth. Add 1/2 cup of the corn kernels and pulse.
- Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
- Scoop batter into baking dish and bake for 55 minutes or until toothpick comes out clean.
Nutrition
Calories: 659kcal | Carbohydrates: 73g | Protein: 15g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 813mg | Potassium: 540mg | Fiber: 8g | Sugar: 25g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 5mg