I’ve got a great Cornbread Casserole Crockpot Recipe just in time for summer and a recipe for BBQ sauce! And this recipe is Vegan and Gluten Free!! But first a little bit about BBQ Sauce. It’s been said that Barbecue sauce, not the Mason-Dixon line, is the big dividing issue in the Southern US these days. Whether you prefer mustard-based Carolina sauce or ketchup-based traditional sauce, the barbecue sauce can make or break a cookout.
If you want to bring that lazy weekend cookout feel to a busy weeknight, try this Carolina Cornbread Casserole. It’s so easy to do because the whole thing, cornbread included, cooks in the crock pot. Put it in before lunch, and it’s tasty, bubbly, and hot by dinner.
When you include faux chicken tenders (most grocery stores offer a vegan “chicken” finger product in the frozen food section), you have a protein and nutrient packed meal that tastes delicious as well.
Now, you can totally use your favorite gluten-free barbecue sauce, but it’s pretty easy to make your own, and you can do it with ingredients you probably have on hand. This recipe is for a “Carolina” style sauce because it uses vinegar and mustard as a base versus ketchup.
Southern Style Cornbread Casserole Vegan Gluten Free
Servings: 0
Calories: 3400kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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
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Karen Beckett says
Cornbread is a favorite at our house…and I like that this is made in the crockpot. I will be trying it soon! Thanks for the recipe!
karen Beckett says
This recipe sounds really good…and I love that you fix it in the crockpot. Cornbread is a favorite at my house so I will be trying this recipe! Thank you for posting it!
Susan T. says
This sounds delicious! I’m going to have to try it. I’m not sure about the faux chicken though!
lisa says
It sounds like something my husband would eat. I’m not fond of cornbread. I will make it for him.
couponhauls says
OHH I am so excited this recipe looks like something I would make all the time
Michelle Cantu (@AThriftyDiva) says
Yummy, this sounds and looks great