I promised you this recipe I recently made for an event I catered…if I say so myself, it was AMAZING!! So amazing, I forgot to take a pic so you will have to use your vivid imaginations…….

1 pkg Bob’s Red Mill GF Cornbread Mix— substitute 3TBSP of grd flax seeds for EACH egg called for; substitute rice milk for the liquid and follow the rest of the instructionscool in pan, cut into 1” sq…

Dump the cornbread sq into a bowl, add 1c cubed pepper jack cheese, some multi-colored cherry tomatoes sliced in half, some chopped cilantro, and 1/2c toasted pumpkin seeds..

Dress w 1/4c rice wine vinegar, 1/2c canola oil, and some dried oregano; salt/pepper to taste; toss lightly….

I cook old school for something like this; use your eyes and tongue to determine the amounts….you will be a hit with your gluten/vegan friends!!!  Yummylicious!!! 

If anyone ends up making this, send me a pic and some feedback….

AuthorRobin Brown-Wood