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.