Gluten Free Dairy Free Mexican Cornbread Casserole GFCF

by angelaskitchen on September 18, 2009


Gluten Free Dairy Free Mexican Cornbread Casserole GFCF
Recipe type: gluten free, dairy free, gfcf, beef, casserole
Serves: 8

  • The night before your cooking day:
  • ¾ cup rice milk with 2 teaspoon lemon juice or cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1½ cups corn
dry polenta or coarse ground corn meal
  • Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium. Let sit covered on counter overnight.
  • On your cooking day:
  • Brown 1 pounds of ground beef; drain grease.
  • Add 2 teaspoons dried minced onion,
  • 1 teaspoons salt,
  • 1 teaspoons chili powder,
  • ½ teaspoon cornstarch,
  • 1 teaspoons cumin,
  • ½ teaspoon dry minced garlic,
  • ½ teaspoon red pepper flakes,
  • ¼ teaspoon dried oregano;
  • add 7 ounces drained chopped green chilies and
  • 6 tablespoons water. Allow to simmer until thickened; turn off heat and set aside.
  • On your cooking day, after browning the meat, add to cornbread batter:
  • 1½ large eggs (6 tablespoons of blended egg)
  • 1⅛ teaspoons baking powder
  • 3/8 teaspoon baking soda
  • ¾ teaspoon salt
  • 10 ounces frozen corn, thawed
  • 7 ounces bag frozen pepper mix, thawed (or equivalent fresh)

  1. Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed. Mix in thawed frozen corn. Divide batter in half. Pour half of cornbread mixture in bottom of oiled 9×13 pan. On top of cornbread carefully add meat mixture; on top of meat sprinkle pepper mix; top with remaining cornbread mixture. Cover and freeze.
  2. To serve: Thaw. Uncover and bake at 350 degrees for 40-45 min until cornbread is baked through. Let set 5 min or so and cut into squares. (Double bake time if frozen).

Previous post:

Next post: