Vegan Gluten Free Cornbread Casserole. The baked bean layer can be made ahead! Cornbread is an essential recipe to have on hand, especially when chilis and soups are on the regular menu rotation.
Grease an 11x9” or 9x9” baking pan with vegan butter or cooking spray. 1 tsp apple cider vinegar. First, grease a 6 x 9 inches (15 cm x 23 cm) or 8 x 8 inches (20 x 20 cm) pan (or line it with parchment paper) and preheat your oven to 375f/190c.
Add in creamed corn, corn kernels, ⅔ cup of the shredded cheese, green chiles, melted butter, and sour cream and stir well until evenly incorporated.
Add in creamed corn, corn kernels, ⅔ cup of the shredded cheese, green chiles, melted butter, and sour cream and stir well until evenly incorporated. Just stir the ingredients together and bake in the oven for a simple comforting side dish everyone in the family will love! The baked bean layer can be made ahead! In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
