Gluten Free Dairy-Free Mexican Chicken Cornbread Casserole Recipe

Ingredients

• 3 cups shredded cooked chicken (I use a rotisserie chicken)
• 1 cup frozen corn
• 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
• 1/2 cup diced roasted red peppers
• 1 cup black beans
• 1 cup sour cream substitute (I use Tofutti)
• 1/4 cup or 1 packet GF/DF taco seasoning (or use mix below)
• 1 Tbsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. Dried Oregano
• 1/2 tsp. Paprika
• 1 1/2 tsp. Ground Cumin
• 1 tsp. Sea Salt
• 1/2 tsp. Black Pepper (optional)
• 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds), divided
• 1/4 tsp baking soda
• 1/2 cup cornmeal
• 1/2 cup all-purpose gluten free flour
• 1/4 tsp salt
• 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
• 1/4 cup melted Earth Balance spread
• 1 egg, lightly beaten
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