Farmer’s Market Cornbread Casserole, GF

By MaryEllen

The recipe is very adaptable. Feel free to use broccoli, carrots, zucchini, yellow squash, and radishes, then topped with cheese from the market. You can also add sausage or other meats if you prefer. Sausage and chopped green chiles sound good too!

Ingredients

• 1 gfJules™ Gluten Free Cornbread Mix (or sub Aldi's)
• 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks) for the pan
• 220 grams (approximately 1 cup) pressed and drained tofu OR 1 cup sour cream (dairy or non-dairy) OR plain yogurt, dairy or non-dairy (So Delicious® Coconut Yogurt)
• 3/4 cup milk (dairy or non-dairy)
• 1 large egg (or egg replacer equivalent like flax seed meal + water)
• ½ zucchini, diced
• ½ red onion, diced
• ½ red pepper, diced
• 1 large carrot, diced
• 1 cup asparagus, chopped
• ½ cup shredded cheddar or Mexican (dairy or non-dairy like Go Veggie®)
• 1 sprig rosemary, chopped
• Salt and pepper, to taste

Details

Servings 8
Adapted from gfjules.com

Preparation

Step 1

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.