Gfdf Cornbread Casserole

Feingold Mom's Note:

Quick, easy and gluten free. What more coudl you ask for?

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• cornbread , casserole
• 4 cups cooked beans
• some ground turkey (optional) or beef , up to 1 lb (optional)
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon taco seasoning
• ½ chopped onion (optional)
• 8 ounces corn (optional)
• cornbread , topping
• 1 -2 egg
• 1 ½ cups non-dairy milk substitute or 1 ½ cups water
• ¼ cup oil or ¼ cup butter
• ¼ sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup cornmeal
• 1 ¼ cups baking mix (I use Pamela's) or 1 ¼ cups gluten-free flour plus 1 teaspoon xanthan gum
• taco seasoning
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions:

1. For the casserole: If you're using meat, brown it, drain the fat, add a little water & add taco seasoning. I've done it with or without meat - it's good both ways. Add all other ingredients to pan & heat those up. Dump in the bottom of a greased casserole dish.
2. For the Cornbread Topping: Mix together liquids, and then add dry ingredients. Dump this on top of the bean mixture and bake at 350 for 30 minutes.