Gluten Free Cornbread Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 8-10 servings
Ingredients
  • 1 cup cornmeal
  • ½ cup white rice flour
  • ⅓ cup potato starch
  • 3 Tbsp tapioca starch flour
  • 2 tsp baking powder
  • ½ tsp xanthan gum
  • ⅓ cup sugar
  • ¼ tsp salt
  • 2 eggs
  • One 8 ¾ oz can corn, drained (or 1 ear of corn, cooked and kernels stripped)
  • One 8 ¾ oz can creamed corn
  • 12 oz coconut yogurt
  • ¼ cup plus 2 Tbsp melted dairy and soy free margarine (look for Earth Balance soy free)
  • 1 red hot cherry pepper, seeded and membranes removed, chopped finely
  • ½ poblano pepper, seeded and membranes removed, chopped finely
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine all dry ingredients: cornmeal through salt and mix well.
  3. Push dry ingredients to side and add eggs and whisk until uniform.
  4. Add the rest of the ingredients and mix well.
  5. Use margarine to grease a 2 ½ quart (about 9 X 11 inch casserole).
  6. Pour batter in.
  7. Bake at 350 degrees F for about 45 minutes until browning on top and a toothpick comes out clean.
Recipe by Savory Nature at https://savorynature.com/2015/06/02/gluten-free-cornbread-casserole/