Cornbread Topped Casserole

My weight history has been updated in the right sidebar. Really not much of a change but at least headed in the right direction last week. The change has been I have finally gotten mostly compliant with filling out my food log. I have also consciously worked at restricting calories.

Really, the big news is the Cornbread Topped Casserole recipe that the little Mrs. found in Kathy Hester's Great Vegan BEAN Book. I swear, this is so good, it reminds me of a bean lasagna. The recipe follows:

Cornbread Topped Casserole

4 Cans of beans rinsed and drained (Black, Red Kidney, White Kidney, Pinto)

1 Can dices tomatoes – Red Gold Chile ready

1 C. frozen roasted corn

½ package Publix frozen seasoning blend

1 Tbsp Cumin

1 Tbsp Chile powder

1 tsp Chipolte powder

1 tsp Oregano

1 tsp garlic powder

½ tsp garlic salt

Mix all together taste and adjust seasoning if needed. Pour into greased 9x13 dish. Preheat oven to 350. Prepare cornbread topping.

Cornbread Topping (if you like sweet cornbread add a little sugar)

1 ½  cups unsweetened almond milk

2 Tbsp ground flax mixed with ¼ cup warm water

1 cup cornmeal

½ cup gluten free flour

½ tsp baking powder

¼ tsp baking soda

¼ salt

Mix all wet ingredients together.  In separate bowl combine dry ingredients. Add wet to dry gradually to keeps lumps from forming and mix well. Pour evenly over filling in pan.

Bake for 45 – 60 minutes or until middle of cornbread is firm.

It makes 8 generous servings. We like to serve it with salsa on top.

 339 Calories per serving

If you make this, I hope you enjoy it as much as we did.