This easy, vegetarian recipe for Cornbread Casserole takes just 20-25 minutes of prep before baking in the oven. When it comes out, it’s puffed and golden with the most delicious aroma. Cozy and warming, this is total comfort food! Serve it with Mexican Slaw and dinner is ready!
Today I’m going to show you how easy it is to make Cornbread Casserole. Growing up in the 70’s, casseroles were the thing everyone made and brought to potlucks. For most of my life, I’ve shunned them, not because they tasted bad, but that’s what we do when younger I suppose, rebel against the familiar.
It’s funny how we often circle back around in the second part of our lives!
For the record, I can never circle back around to Campbells Mushroom Soup – the base of so many of those casseroles! But lately, I’ve been warming up to the idea of “casseroles” in general.
They are so easy -just assemble, and bake. And they make for several meals, keeping and heating up well, which is always a bonus. Plus, they are sooooo cozy, perfect for these colder months.
Loaded up with healthy veggies this vegetarian dinner recipe is pretty adaptable! Today I’ve used corn and bell peppers, but free to add zucchini, spinach or mushrooms or most any saute-able veggie.
How to Make Cornbread Casserole:
- Saute veggies and season.
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine all in a large bowl.
- Add cheese, pour into a greased baking dish and bake in a 375-degree oven.
- Bake until golden and puffed, about 25-30 minutes.
I love how easy this corn casserole is, giving you time to do other things while it bakes in the oven.
To bump up the flavor I’ve added some Mexican spices, jalapeno, cilantro and a little smoked paprika.
Spread it out in a greased baking dish, sprinkle with cheese, and place in a 375F oven to bake until puffed and golden!
Open the oven and inhale all the goodness- this cornbread casserole smells amazing!
Give this Cornbread Casserole a try over the weekend, serve it with the mexican slaw– I promise you’ll love it.
Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups corn (frozen or fresh) see notes
- 4-ounce can diced green chilies ( or use 1/2 cup diced poblano pepper or one chopped jalapeno, and saute it with the onion )
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro (or scallions)
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoon sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup sour cream
- 1/4 cup melted butter, slightly cooled.
- 1 1/2 cups grated cheese- cheddar, jack or mozzarella
Serve with Mexican Slaw!
Preheat oven to 375F
In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
Bake for 25-35 minutes, or until puffed (it will dome) and golden!
Sprinkle with cilantro and/ or scallions! Serve warm.
Can be baked ahead and reheated.
Feel free to add or sub other veggies (for the corn) to the saute- diced zucchini, spinach, mushrooms, etc.
Serve with. Mexican Slaw!
Keywords: how to make cornbread casserole, Mexican cornbread casserole, corn casserole, cornbread casserole,