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Vegan Cornbread Casserole

Vegan Cornbread Casserole

NUTRITION

Makes 8 servings. Per Serving:
394

Calories

16g

Fat

53g

Carbs

8g

Protein

INGREDIENTS

 

– 1 ½ cups frozen corn kernels
– 6 Tablespoons vegan buttery spread melted
– 1 1/2 cups yellow corn meal
– 1 cup white spelt flour
– 3 1/2 teaspoons baking powder
– 6 Tablespoons unsweetened applesauce
– 6 green onions chopped
– 2 1/2 Tablespoons sugar
– 1 teaspoon salt
– 1 1/2 cups non-dairy milk
– 2 cups Daiya shredded cheddar cheese

DIRECTIONS

 

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk together the corn meal, white spelt flour, sugar, baking powder, and salt.

3. Add the non-dairy milk, applesauce, and melted vegan buttery spread. Mix well.

4. Stir in the corn kernels, green onions, and shredded Daiya cheese.

5. Pour mixture into a glass baking dish. Sprinkle more cheese on top if desired.

6. Bake at 350 degrees for about 55-60 minutes or until golden brown on top and done in middle.

7. Serve hot out of the oven for a spoonable casserole, or let cool completely to slice as a cornbread.

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