Gluten Free Farmer’s Market Skillet Cornbread Casserole

I love hearing from readers who put their own spin on my recipes or share with me totally new creations using my mixes or flour. Recently a reader recipe for Cornbread Casserole using my gfJules Gluten Free Cornbread Mix really caught my eye.

My reader called her version a “Farmer’s Market Gluten Free Skillet Cornbread Casserole” because it was loaded with fresh-from-the-market veggies. Has a nice ring to it, doesn’t it?

In her recipe, she used broccoli, carrots, zucchini, yellow squash and radishes, then topped with cheese from the market. She also used coconut oil and tofu. The results looked pretty yummy, so I thought I’d give it a try!

The nice thing about a gluten free skillet cornbread recipe like this (casseroles are wonderful this way) is that YOU add what YOU want to it and make it YOURS!

Below is MY take on this inspirational recipe from reader Leslie L. I used peppers, tomatoes, onion, asparagus and mushrooms because that’s what I had on hand. Clean out the fridge night, anyone?

If you make this recipe your way, please share what you did – we can all take inspiration from each other. (You can now post pictures in the comments, too!)

This fresh take on gluten free skillet cornbread is definitely one I’ll be making again! My family loved it, and anytime I can get them to eat veggies, I consider it a win!

Leslie and I both used my easy one-bowl gfJules Cornbread Mix. If you’d like to make the cornbread part from scratch, hop to this recipe for the dry ingredients, then add the veggies and herbs as noted below.  Feel free to also add sausage or other meats, if you prefer.

For a great gluten free cast iron skillet dessert, give this easy gluten free fruit crisp a try!

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Gluten Free Farmer's Market Cornbread Casserole

Yield: serves 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This hearty meal is one you can easily whip up and serve in under an hour with whatever veggies you have. Gluten Free Cornbread Casserole makes cast iron skillet cooking even more versatile!

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Ingredients

• 1 gfJules™ Gluten Free Cornbread Mix
• 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks) for the pan
• 220 grams (approximately 1 cup) silken tofu OR 1 cup sour cream (dairy or non-dairy) OR plain yogurt, dairy or non-dairy
• 3/4 cup milk (dairy or non-dairy)
• 1 large egg (or egg replacer equivalent like flax seed meal + water)
• ½ zucchini or 1 cup mushrooms, diced
• ½ red onion, diced
• 8 sprigs asparagus, diced
• ½ red pepper, diced
• 1 large carrot, diced
• 1 cup grape tomatoes, sliced
• ½ cup shredded cheddar or Mexican (dairy or non-dairy like Go Veggie®)
• 1 sprig rosemary, chopped
• Salt and pepper, to taste

Instructions

Preheat oven to 400° F.  Place the 3 Tbs. butter in a heavy 10-inch skillet or 9-inch square baking pan; place in the oven to melt and warm the skillet.

Whisk together the tofu, milk and egg. Stir the gfJules Cornbread Mix (or dry ingredients from scratch) into the wet ingredients. Fold in the diced vegetables and cheese, if using.

Spread in the hot greased skillet or baking pan.

Bake for 25 to 30 minutes, until set and crispy brown around the edges. A toothpick inserted into the center should come out clean.

Cool in the pan on a cooling rack; cut into squares or wedges, depending on the shape of your pan.

To bake as corn muffins – fill 12 oiled muffin tins and bake for approximately 20 minutes.

Serves 8.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules