Joannas Vegetarian Cornbread Casserole Recipes

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CORNBREAD CASSEROLE



Cornbread Casserole image

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.

Provided by Sylvia Fountaine

Categories     main

Time 55m

Yield 8

Number Of Ingredients 21

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

Steps:

  • 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.
  • In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
  • 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.
  • uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
  • with cilantro and/ or scallions! Serve warm.

Nutrition Facts : Calories 383 calories, Sugar 6.2 g, Sodium 674.3 mg, Fat 21.8 g, SaturatedFat 10.5 g, TransFat 0.2 g, Carbohydrate 39.6 g, Fiber 4.1 g, Protein 12.1 g, Cholesterol 92.8 mg

JOANNA'S VEGETARIAN CORNBREAD CASSEROLE



Joanna's Vegetarian Cornbread Casserole image

Yes, even a meat lover would enjoy this recipe! The sweetness of the corn and the cornbread really made this delicious. A nice hearty (but not heavy) breakfast to start your day.

Provided by Joanna Gotwald

Categories     Casseroles

Time 1h10m

Number Of Ingredients 13

1 bag mornigstar brand crumbles (freezer section by meatless burgers and such) it is a vegetable meat substitute
1 tsp emeril's essesence seasoning
1 small onion, chopped
1/3 c baby bella mushrooms (1/3 cup after chopping)
1/3 c broccoli, chopped (i use pre-cut flowerettes in a bag)
1/4 c bell pepper, orange, yellow or red, chopped
1 1/2 c cornmeal mix (1 box jiffy cornbread mix)
2 eggs, beaten
1 can(s) (8 oz) cream style corn (or 1/2 of a 15 oz. can)
1/2 c sour cream
1 c mexican 4 cheese blend, shredded (kraft)
1/2 c milk (whole vitamin d milk)
1 Tbsp butter

Steps:

  • 1. Preheat oven to 425 degrees Grease a 9x13 baking dish or for a thicker casserole use a 2 quart high side casserole dish.
  • 2. Cook broccoli in the microwave in 1 tbsp. of water, cover and cook for 2 minutes and 45 sec. Remove from microwave, uncover, rinse quickly with cold water to stop the cooking process and allow to drain well.
  • 3. Cook Crumbles in the microwave for 2 minutes, stir sprinkle with 1 tsp. of Emeril's Essence seasoning and cook for another 2 minutes or until heated through. Set aside.
  • 4. Brown onions and mushrooms in 1 Tbsp butter. Add the broccoli pieces and toss to mix all together. Remove from heat and set aside.
  • 5. Mix cornbread mix, sour cream, eggs, milk, cream style corn and 1/4 bell pepper together in a bowl. Pour half of the mix in to the 9x13 baking dish or 2 quart casserole dish.
  • 6. Top the cornbread with the morningstar crumbles, onion, mushroom and broccoli mix.
  • 7. Cover the crumbles with the cheese and top with the remaining cornbread mix.
  • 8. Bake for 40 to 45 minutes. Let stand for 10 minutes before serving.

VEGGIE CHILI CORNBREAD CASSEROLE



Veggie Chili Cornbread Casserole image

Veggie chili cornbread casserole.

Provided by Taylerand20

Categories     Main Dish Recipes     Casserole Recipes

Time 1h50m

Yield 10

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 ½ teaspoons smoked paprika
¼ teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
1 ½ cups milk
1 large egg
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
  • Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Whisk milk and egg together in a large bowl until well combined.
  • Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
  • Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
  • Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY



Veggie Chili Cornbread Casserole Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons cumin
2 tablespoons chili powder
1 ½ teaspoons smoked paprika
¼ teaspoon cinnamon
4 cloves garlic, minced
salt, to taste
pepper, to taste
28 oz diced tomato, 1 can with juices
15 oz black beans, 1 can, rinsed and drained
15 oz kidney bean, 1 can, rinsed and drained
15 oz pinto bean, 1 can, rinsed and drained
1 cup frozen corn
1 tablespoon lime juice
2 cups vegetable broth
1 large egg
1 ½ cups milk
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  • Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  • Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  • Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  • Preheat the oven to 400°F (200°C).
  • In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  • In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  • Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  • Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  • Garnish the cornbread with sliced jalapeño and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams

VEGETARIAN CREAMED CORN CASSEROLE FROM SCRATCH



Vegetarian Creamed Corn Casserole from Scratch image

Finally, a vegetarian creamed corn casserole! Great for the holidays.

Provided by stesta86

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
½ cup butter, melted
2 eggs, beaten
⅔ cup all-purpose flour
½ cup yellow cornmeal
3 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
  • Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
  • Bake in the preheated oven until the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 349.3 calories, Carbohydrate 40.4 g, Cholesterol 89.7 mg, Fat 19.7 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 617.4 mg, Sugar 8.3 g

CORNBREAD VEGGIE BAKE



Cornbread Veggie Bake image

Take advantage of convenience items in this simple side dish that's only pennies a serving-and a great addition to any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk, divided
1-1/2 cups frozen mixed vegetables, thawed
1 package (8-1/2 ounces) cornbread/muffin mix
1large egg, lightly beaten
2/3 cup french-fried onions

Steps:

  • In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture., Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 307 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 789mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 3g fiber), Protein 7g protein.

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