Kickin' Cornbread Casserole

What you need:

3/4 cups cornmeal
3/4 cups unbleached flour
1/2 cup soymilk
2 tablespoons vegan butter (i use Earth Balance)
1 can corn
1 can diced tomatoes
1 can salsa (I use Rotel)
1 tablespoon onion
1 teaspoon baking powder
2 teaspoons Ener-G egg replacer (mixed w/ 3 tablespoon water)
2 tablespoons chili powder
1 teaspoon turmeric
2 tablespoons Tabasco or other hot sauce
1 cup breadcrumbs (optional)
vegan mozzarella (optional)

What you do:

Mix dry ingredients (except breadcrumbs) in a large mixing bowl. In a separate bowl, mix up the wet ingredients (butter, milk, tomatoes, salsa, egg replacer and hot sauce), and fold them into the dry.
Spread into a lightly greased 8x13 glass casserole dish - top with a thin layer of vegan breadcrumbs. I prefer panko. if you prefer, spread mozzarella Tofutti slices or other vegan mozzarella on top.
bake for 40-45 mins at 350 degrees Fahrenheit. Add more hot sauce if you so prefer. :)
Source of recipe: a recipe i created and posted on my blog www.thevegancookbook.com

Preparation Time:

20 mins, Cooking time: 40-45 mins

Cooking Time:

40-45 mins

Servings:

Recipe Category:

Cornbread