Friday, July 29, 2011
1 cup cornmeal
1 cup gluten-free flour mix + 1/2 tsp xanthan gum
(or 1 cup regular flour)
1/4 cup sugar
4 tsp baking powder
1/4 tsp salt
1 cup vegan milk
1 egg replacer
1/4 cup vegetable oil (or 1/8 cup oil + 1/8 cup apple sauce)
1/2 cup or more corn kernels (can be fresh or frozen)
1 package Soy Chorizo
1/2 cup or more of vegan cheese
Preheat oven to 425 degrees.
Combine dry ingredients of cornbread base. Combine wet ingredients. Mix the two. Pour in lightly greased 8x8 pan.
Spread corn on top. Spread soy chorizo on top of corn. Layer cheese on top of chorizo.
Bake for 20-30 minutes. Let sit a few minutes before serving.
You can make this easier to make if you use a packaged vegan or gluten-free cornbread mix, but this one is pretty easy as it is.
I used Bob's Red Mill Gluten-free Flour Mix and Daiya Cheddar Cheese.