Ingredients
Directions
Preheat the oven to 350 degrees F. Line a 9x13” baking dish with parchment paper and set aside.
Drain the soaked millet and rinse well. In a food processor or high-speed blender combine millet, 1 ½ cups of thawed corn, coconut milk, nutritional yeast, garlic powder, onion powder, maple syrup, baking soda, apple cider vinegar, and salt, if using, and blend until a relatively smooth batter is formed. This batter will have some texture, but the millet and corn should be emulsified.
Add the remaining corn and pulse a few times in the food processor until a chunky consistency forms.
Remove the blade from the food processor and stir in the minced jalapeño until evenly distributed. Taste for seasoning and adjust to your liking.
Transfer the batter to the baking dish and bake until the center has set and the top is golden brown, about 60 minutes. Remove from the oven and allow to cool for about 10–15 minutes before serving.
Chef's Notes
Substitutions
Substitute coconut milk with your favorite plant-based milk of choice.
Substitute jalapeños with poblano peppers, green bell peppers, or your favorite pepper of choice.
Use rice vinegar or lemon juice in place of apple cider vinegar.
Prep Ahead
Soak millet ahead of time.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store jalapeño corn casserole in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 350 degrees F. Line a 9x13” baking dish with parchment paper and set aside.
Drain the soaked millet and rinse well. In a food processor or high-speed blender combine millet, 1 ½ cups of thawed corn, coconut milk, nutritional yeast, garlic powder, onion powder, maple syrup, baking soda, apple cider vinegar, and salt, if using, and blend until a relatively smooth batter is formed. This batter will have some texture, but the millet and corn should be emulsified.
Add the remaining corn and pulse a few times in the food processor until a chunky consistency forms.
Remove the blade from the food processor and stir in the minced jalapeño until evenly distributed. Taste for seasoning and adjust to your liking.
Transfer the batter to the baking dish and bake until the center has set and the top is golden brown, about 60 minutes. Remove from the oven and allow to cool for about 10–15 minutes before serving.
