Cooked - Gluten Free Farmer's Market Cornbread Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Gluten Free Farmer's Market Cornbread Casserole

8.0

1 gfJules™ Gluten Free Cornbread Mix

3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks) for the pan

220 grams (approximately 1 cup) silken tofu OR 1 cup sour cream (dairy or non-dairy) OR plain yogurt, dairy or non-dairy

¾ cup milk (dairy or non-dairy)

1 large egg (or egg replacer equivalent like flax seed meal + water)

½ zucchini or 1 cup mushrooms, diced

½ red onion, diced

8 sprigs asparagus, diced

½ red pepper, diced

1 large carrot, diced

1 cup grape tomatoes, sliced

½ cup shredded cheddar or Mexican (dairy or non-dairy like Go Veggie®)

1 sprig rosemary, chopped

Salt and pepper, to taste

Preheat oven to 400° F. Place the 3 Tbs. butter in a heavy 10-inch skillet or 9-inch square baking pan; place in the oven to melt and warm the skillet.
Whisk together the tofu, milk and egg. Stir the gfJules Cornbread Mix (or dry ingredients from scratch) into the wet ingredients. Fold in the diced vegetables and cheese, if using.
Spread in the hot greased skillet or baking pan.
Bake for 25 to 30 minutes, until set and crispy brown around the edges. A toothpick inserted into the center should come out clean.
Cool in the pan on a cooling rack; cut into squares or wedges, depending on the shape of your pan.
To bake as corn muffins – fill 12 oiled muffin tins and bake for approximately 20 minutes.
Serves 8.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥘Casserole

Cuisine🇺🇸American

Occasions📆Everyday🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 122 weeks ago

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