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
– 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.
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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