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Gluten Free Dairy-Free Mexican Chicken Cornbread Casserole Recipe

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Gluten Free Dairy-Free Mexican Chicken Cornbread Casserole
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Ingredients

  • 3 cups shredded cooked chicken (I use a rotisserie chicken)
  • 1 cup frozen corn
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
  • 1/2 cup diced roasted red peppers
  • 1 cup black beans
  • 1 cup sour cream substitute (I use Tofutti)
  • 1/4 cup or 1 packet GF/DF taco seasoning (or use mix below)
  • 1 Tbsp. Chili Powder
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. Dried Oregano
  • 1/2 tsp. Paprika
  • 1 1/2 tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • 1/2 tsp. Black Pepper (optional)
  • 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds), divided
  • 1/4 tsp baking soda
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose gluten free flour
  • 1/4 tsp salt
  • 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
  • 1/4 cup melted Earth Balance spread
  • 1 egg, lightly beaten

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