Corn + Cheese = yummy!

Made this corn bread for my son’s preschool Friendsgiving lunch and the children asked for seconds!

Recipe:

Makes approximately 18 servings 

3 cups vegan buttermilk ( 1 cups plant based milk plus 1 Tbsp white vinegar)

1 teaspoon baking soda

1 cup melted butter

1/4 cup honey

3 cups softened goat cheese (if you dont have enough, add unsalted walnuts)

4 eggs, whisked

30 ounces canned whole kernel corn, unsalted, drained

2 cups masa

1 teaspoon flaxseed meal

2 cups tapioca flour

1 teaspoon xanthan gum

1 teaspoon salt

Preheat oven to 375F and grease 8 x2x13 cake pan.

Food process corn and cheese to combine and smooth together

In a large mixing bowl, combine butter, honey, and cheese/corn mixture. Add eggs and mix to combine. Add buttermilk and baking soda and mix to combine combined.

In a separate bowl, whisk together masa, flaxseed meal, flour, xanthan gum and salt. Add to wet ingredients and stir. Pour into greased pan.

Bake for 28- 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool at least 5 minutes or longer. Enjoy!