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Wednesday, October 24, 2018

Vegan Cornbread Casserole

So, for the last few years I have been wanting to recreate a favorite of mine. Cornbread Casserole yes indeed. Many, many, many years ago, I used to make this fantastic dish for the holidays. I lost the original recipe some time ago but I remembered that it had cream style corn, cheddar cheese and green bell pepper in it. Sounds weird right but man it was so good. 

With the holidays coming up, I really wanted to finally give this recipe a go. You see, since I've been vegan, I really have not made a proper holiday meal. I just eat whatever. Oh I did once try Gardein's holiday roast and it was OK but not something to write home about. 

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Anyway, this year my daughter and myself are planning a real holiday meal for ourselves. We are making a lentil loaf, mashed potatoes, gravy, the whole deal. Dessert too. We are also trying to stay as healthy as possible too. Some exceptions will be made but we will only be having these dishes a few times a year.

This Cornbread Casserole is the second recipe we have tested for our holiday menu. I got it nearly perfect on the first try too. And I can't believe my daughter really likes it. She can be a really picky eater but devoured this.

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OK so let's get to the recipe. Here is what you will need. I know it's a lot but it will be worth it.

1 cup organic cornmeal
1/2 cup unbleached all purpose flour
1/3 cup organic sugar
1 tbsp baking soda
1 tbsp baking powder
1/2 tsp pink Himalayan salt
1/4 tsp black ground pepper
1 tsp garlic powder
1/4 cup melted vegan butter
1 flax egg
1 cup plain unsweetened plant milk
1/2 cup nutritional yeast
1/2 cup diced onion
1/2 green bell pepper diced small
1 15.25 ounce can of organic corn drained or roughly this size
1/2 cup plain unsweetened plant milk

Preheat your oven to 375 degrees. 

Be sure to prepare your flax egg first so that it's ready to go. 

First thing we need to do is prepare the cream style corn. Put the corn and 1/2 cup plant milk in a blender. You do not want it completely smooth but you want it creamy with little chunks of corn. Blend and set aside.

In a large bowl, add the the cornmeal, flour, sugar, baking soda, baking powder, salt, pepper, garlic powder and nutritional yeast. Whisk to combine. 

Add the 1 cup milk, flax egg, butter and the blended corn. Stir to combine but do not over stir. 

Stir in the onion and green bell pepper.

I used a casserole baking dish that is about 10" X 8" but you can use any baking dish you have. An 8X8 or 9X9 pan would work great. You will have to adjust the bake time depending on the pan you use. 

Lightly oil your pan and pour in the casserole batter. Bake for about 25 - 35 minutes. It should be done when the edges pull from the sides and an inserted toothpick comes out clean. It might be a little gooey but that's how it's supposed to be.

If you are not a fan of nutritional yeast, you can add some vegan cheddar. 1/2 to 3/4 cup should do it. 


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