Vegan Cornbread Casserole

• Vegetarian

• Produce

  • 1 1/2 cups Corn, frozen kernels
  • 6 Green onions

• Refrigerated

  • 1 1/2 cups Coconut milk or other non-dairy milk, unsweetened

• Canned Goods

  • 6 tbsp Applesauce, unsweetened

• Condiments

  • 6 tbsp Vegan buttery spread

• Baking & Spices

  • 3 1/2 tsp Baking powder
  • 1 1/2 cups Corn meal, yellow
  • 1 tsp Salt
  • 1 cup Spelt flour, white
  • 2 1/2 tbsp Sugar

• Dairy

  • 2 cups Daiya shredded cheddar cheese

Found on theprettybee.com

Description

Ingredients

• 1 ½ cups frozen corn kernels
• 6 Tablespoons vegan buttery spread, melted
• 1½ cups yellow corn meal
• 1 cup white spelt flour
• 3½ teaspoons baking powder
• 6 Tablespoons unsweetened applesauce
• 6 green onions, chopped
• 2½ Tablespoons sugar
• 1 teaspoon salt
• 1½ cups unsweetened coconut milk or other non-dairy milk of your choice
• 2 cups Daiya shredded cheddar cheese

Directions

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the corn meal, white spelt flour, sugar, baking powder, and salt.
• Add the coconut milk, applesauce, and melted vegan buttery spread. Mix well.
• Stir in the corn kernels, green onions, and shredded Daiya cheese.
• Pour mixture into a glass baking dish. Sprinkle more cheese on top if desired.
• Bake at 350 degrees for about 55 minutes or until golden brown on top and done in middle.
• Serve hot out of the oven for a spoonable casserole, or let cool completely to slice as a cornbread.