Gluten Free & Dairy Free Sweet Cornbread

This makes a TON of cornbread – be prepared to either serve a lot of people or to eat this for 4-5 days…

1  – can whole kernel yellow corn, undrained
1 – can cream-style corn
1 cup Tofutti Better Than Sour Cream
2 eggs, beaten
1 box Hodgson Mill Gluten-Free Cornbread Mix
1 stick – Earth Balance Vegan Buttery Spread, melted

1. Preheat the oven to 350 degrees.
2. Combine all ingredients and dump in a 9×13 lightly greased glass baking dish.

3. Bake for 45-50 minutes or until an inserted toothpick comes out clean.



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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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