Vegan Cornbread Casserole
If cozy had a flavor, it would definitely taste like this cornbread casserole. It’s warm, savory, and packed with veggies, all baked into a golden, cheesy crust that’s basically irresistible. Think of it as the best parts of cornbread and a veggie-loaded casserole mashed into one comforting dish. Whether you’re serving it as a main course or a side, it’s hearty enough to hold its own at any table.
The best part is, this dish comes together in just 45 minutes and uses pantry staples with simple plant-based swaps like vegan cheese and sour cream. It’s a great option for potlucks, holiday dinners, or anytime you want to feed a crowd something a little more exciting than a basic veggie bake. Let’s get into why this casserole deserves a permanent spot on your dinner rotation.
Why You’ll Love Cornbread Casserole
This isn’t your average cornbread. It’s tender, full of flavor, and loaded with sweet corn, sautéed veggies, and spices that bring it to life. The top gets golden and crisp while the inside stays soft and cheesy. It’s entirely plant-based but never feels like it’s missing anything. Bonus: it works as a main or a side, reheats beautifully, and pairs with almost anything from soups to BBQ tofu. It’s a reliable, crowd-pleasing dish that feels homey and a little fancy at the same time.
What You Need To Make Cornbread Casserole
You’ll need corn, red bell pepper, onion, garlic, green chilies, and some warming spices like cumin and smoked paprika. For the batter, gather cornmeal, all-purpose flour, cornstarch, baking powder, and vegan-friendly wet ingredients like sour cream, plant milk, and melted vegan butter. Vegan cheese brings it all together with that melty finish. All the details you need are down in the recipe card.
How To Make Cornbread Casserole
Start by preheating your oven to 375 F and greasing your baking dish. A 2-quart dish, 8×8 pan, or 10-inch skillet will all work fine.
In a large skillet, heat the olive oil and sauté diced onion, red bell pepper, and corn for about 4 minutes until softened. Toss in the garlic and diced green chilies, cook for another minute until fragrant, then stir in cumin, coriander, smoked paprika, and scallions. Once the spices are toasty and everything smells amazing, take it off the heat.
In a large mixing bowl, whisk together cornmeal, flour, cornstarch, sugar, baking powder, and salt. In a separate small bowl, combine the vegan sour cream and melted butter until smooth. Stir the veggie mixture and ¾ cup of cheese into the dry mix, then fold in the sour cream mixture until it all comes together.
Transfer the batter to your greased dish and sprinkle the rest of the cheese on top. Bake uncovered for 25 to 35 minutes, until the top is golden and a toothpick comes out mostly clean. Garnish with scallions and serve warm. It’s magic.
Commonly Asked Questions
Can I use fresh corn instead of frozen?
Yes, absolutely. Just make sure it’s cooked or sautéed before adding it to the batter so it blends in smoothly with the other ingredients.
Can I make this casserole gluten-free?
You can try using a gluten-free all-purpose flour blend in place of regular flour. Just make sure it includes a binding agent like xanthan gum for the best texture.
What kind of plant milk works best?
Any unsweetened variety works. Almond, oat, or soy milk are all great choices that won’t interfere with the flavor.
Do I have to use vegan cheese?
It’s optional but recommended. The cheese adds a melty texture and savory punch. If you skip it, consider adding a bit more seasoning to the mix.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350 F or in the microwave until warm.
Vegan Cornbread Casserole
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 red bell pepper diced
- 4 cups corn frozen or fresh
- 4 garlic cloves minced
- 1 4-ounce can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 2 tablespoons thinly sliced scallions plus more for garnish
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 ½ teaspoon salt
- ½ cup vegan sour cream
- 3/4 cup unsweetened non dairy milk
- 1/4 cup melted butter slightly cooled.
- 1 1/2 cups vegan mexican mix or cheddar cheese shreds
Instructions
- Preheat oven to 375 F. Lightly grease a 2 quart baking dish, 8X8 baking dish, or 10 inch cast iron skillet.
- Heat the oil in a large skillet over medium heat. Add the onions, red pepper, and corn, and saute 4 minutes until translucent. Add the garlic and chilis and saute one additional minute until fragrant. Add the cumin, coriander, smoked paprika, and scallions, toss with vegetables to coat with spices. Remove from the heat, set aside.
- To make the batter add cornmeal, flour, salt, cornstarch, sugar, baking powder, and sea salt to a bowl and whisk to combine.
- In a small bowl, whisk together the sour cream and melted butter.
- Add the sauteed vegetable mixture and ¾ cup vegan cheese to the dry ingredients and stir to combine. Add the sour cream and butter mixture and stir with a spatula to combine. Transfer to prepared baking vessel and sprinkle the remaining cheese over the top.
- Bake uncovered, for 25-35 minutes until golden.
- Sprinkle with scallions and serve warm.