Southern Style Cornbread Casserole Vegan Gluten Free
Course: entree
Cuisine: American
Calories: 3400kcal
Author: My Dairy Free Gluten Free Life
- Carolina Barbecue Sauce Recipe Ingredients:
- 1 cup prepared yellow mustard
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon liquid aminos like Bragg's
- Cornbread Crockpot Casserole Ingredients:
- 1 12- oz package Faux Chicken Fingers I like Beyond Meat
- 1 bag of frozen corn
- 1 small sweet potato peeled and diced into 1/2" cubes
- 2 cups barbecue sauce recipe above
- water
- 1 bag Bob's Red Mill Gluten Free Cornbread Mix
- 2 egg
- 1/3 cup cooking oil
Carolina Barbecue Sauce Recipe Instructions:
Mix everything together and combine well. Set aside or store in the refrigerator.
Cornbread Crockpot Casserole Instructions:
In a crockpot spray with cooking spray and put the diced faux chicken tenders in the bottom.
Add the sweet potato and corn to the crock pot.
Pour your homemade barbecue sauce over the whole thing. Mix with a bit of water.
Prepare the cornbread mix as directed on the package and add to the top of the slow cooker.
Cook on low for 5-6 hours.
Serve with a side of grilled, skewered veggies (dipped in the barbecue sauce, of course!) and you have a delicious, healthful, and semi-traditional southern barbecue!
Calories: 3400kcal | Carbohydrates: 492g | Protein: 90g | Fat: 122g | Saturated Fat: 14g | Cholesterol: 345mg | Sodium: 12286mg | Potassium: 3973mg | Fiber: 41g | Sugar: 357g | Vitamin A: 25180IU | Vitamin C: 26.9mg | Calcium: 1034mg | Iron: 22.4mg