The one where corn casserole gets cleaned up. We make several clean swaps in this recipe, but added in some diced green chiles and coconut sugar to have some fun! My mom makes a version of this every Thanksgiving, and there is never any left. It's a great side dish for holidays, pot lucks, and just because!
INGREDIENTS
2 (15 oz) can organic whole kernel sweet corn, drained and rinsed
4 oz dairy-free cream cheese (I use @kitehillfoods)
1/4 cup dairy-free almond milk (I use unsweetened @malkorganics)
1 cup gluten-free cornbread mix (I use @bobsredmill)
1 cup dairy-free Greek yogurt (I use @kitehillfoods)
1 Tbsp ghee (I use @fourthandheart)
1 4 oz can diced green chiles (I use mild)
2 eggs
1 Tbsp coconut sugar
1 tsp sea salt
1/2 tsp black pepper
Optional: 1 cup cheddar cheese, shredded off the block
HOW TO MAKE
-Preheat oven to 350.
-Put coconut sugar into a food processor, and run it through for 5-7 seconds to get a powdered sugar texture. The color may change slightly, that’s ok!
-In a large bowl, mix all ingredients thoroughly.
-Pour into a greased 9x13 casserole dish.
-Bake uncovered for 45-50 minutes.
-If adding cheese, sprinkle it over casserole. -Bake uncovered for 5-10 more minutes, until cheese is melted.
-Serve warm.
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