Vegan Gluten Free Cornbread Casserole. Sweet, crispy cornbread is baked on top of warm, comforting & hearty chili, making it a fantastic two in one. Preheat oven to 400 f.
Sweet, crispy cornbread is baked on top of warm, comforting & hearty chili, making it a fantastic two in one. Combine corn, onions, peperoncini, cheese, beaten eggs, garlic powder, salt & pepper in large mixing bowl. Add the corn to a large bowl with the rest of the remaining.
Let sit for 10 minutes, until the flax absorbs the water.
1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract) 3/4 cup unsweetened almond milk. Add in creamed corn, corn kernels, ⅔ cup of the shredded cheese, green chiles, melted butter, and sour cream and stir well until evenly incorporated. Grease casserole pan with butter. Lightly grease casserole dish and set aside.
