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Cornbread Casserole (GF, V)

This is going replace stuffing at Thanksgiving. This was the best thing I made last night, I think.

Cornbread Casserole (GF, V)

Source: Healthier Steps | Serves: 10 | Time: 1 hr 15 min

Changes: quick soaked my cashews; used coconut milk drink instead of half coconut milk/half almond milk; added several minutes to cook time since I used all coconut milk (took longer to firm up)


1 1/4 cups cornmeal

1/2 cup almond flour

2 tbsp flax meal

2 tsp baking powder

1/2 tsp salt

1/2 cup cashews, quick soaked in boiled water

2 cup coconut milk drink

1/2 cup maple syrup

1/4 cup

1 15 oz can whole corn kernels, drained and divided

1/2 cup vegan cheese shreds


Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.

In a large bowl, combine, cornmeal, almond flour, flax meal, baking powder, and salt.

In a high-speed blender, add cashews, coconut milk, maple syrup, melted vegan butter and blend until smooth. Add 1/2 cup of the corn kernels and pulse.

Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.

Scoop batter into baking dish and bake for 1 hour and 5 minutes or until toothpick comes out clean.

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