Gluten Free Spicy Corn Bread Casserole

2 Oct

Gluten Free Spicy Corn Bread Casserole with Dee’s Tex-Mex Veg Pots.

I used to make cornbread quite a bit when I was in the States and over there everyone has their own spin on it, with everyone claiming ‘their mum’s is the best!’ Anyway this is my take on the American classic.

Serves 4-6

You will need:
2 Dee’s Tex-Mex Pots
150g cornmeal
75g GF flour (dove is a good brand to check out)
1 tbs of baking power
50g vegan butter or coconut oil
½ red chilli, chopped
2 spring onions, chopped
150-160ml soya milk
25g sugar
1 tsp apple cider vinegar

Pre-heat the oven to 180° C.
Place the two Dees Tex Mex Veg Pots in an ovenproof dish and leave aside.
In a jug, pour in the soya milk and vinegar and let it sit for 5-10 minutes.
Place all the dry ingredients, the chilli and spring onion into a bowl and mix well.
Add the butter/oil and mix until it’s all incorporated.
Begin slowly adding the soya milk mixture to the dry ingredients. Don’t feel you have to use all of the milk in one go, instead add a little and then mix and add some more, but in the end if it’s looking a little dry add a bit more in to get the desired consistency.
Pour the mixture over the Tex Mex pots and bake in the oven for about 20-30 minutes and serve.







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