Baked Corn Casserole with Spinach & Chilies
This baked corn casserole is an all-around appetizer that doubles as a perfect main dish. Dig into it with chips or bring it as a potluck side. Super, simple but amazingly delicious!
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Baked Corn Casserole
Baked Corn Casserole with Spinach & Chilies
This baked corn casserole is an all-around appetizer that doubles as a perfect main dish. Dig into it with chips or bring it as a potluck side. Super, simple but amazingly delicious!
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Baked Corn Casserole
Ingredients
  • 1 14-16 oz. block firm organic tofu drained and rinsed
  • 1 1/4 cup cornmeal
  • 1 1/2 cup water
  • 3/4 cup non-dairy unsweetened milk like soy
  • 1 10 oz pkg frozen spinach thawed and water squeezed out
  • 2 4 oz cans diced mild chilies or
  • 3 cloves garlic minced
  • 2 ears fresh corn taken off of cob, or 10 oz pkg frozen, thawed
  • 1 tsp baking powder
  • 1/2 tsp cumin
  • 1 tsp sea salt and pepper to taste
  • 1/2 tsp cayenne pepper
  • Condiments: Store-bought Salsa or Enchilada sauce
Instructions
  1. Preheat oven to 400 degrees. Prepare a 9×12 or 13″ baking dish by spraying with a little oil or you can use parchment paper for oil-free.
  2. Prepare cornmeal by heating 1 1/2 cup water in a medium saucepan with 1/2 cup of the milk alternative until almost boiling. Slowly whisk in the corn meal and stir constantly until mixture thickens. Transfer to a large bowl.
  3. To a food processor, add the garlic, tofu, 1 cup corn and remaining 1/4 cup milk alternative. Process until smooth. Stir into the cooked cornmeal in the large bowl.
  4. Add the spinach, remaining whole corn, diced chilies, baking powder, spices, salt, and pepper and mix well. This may take some elbow grease.
  5. Pour into your baking dish and bake for 60-70 minutes until crispy and firm at the edges. The middle will be a bit wiggly still. Let stand for 20-30 minutes before serving.
  6. Serve topped with salsa or enchilada sauce

This recipe was printed from plantbasedcooking.com