cornbread casserole

Jalapeno Cornbread Chili Casserole is an easy vegan comfort food casserole recipe with a quick jalapeño cheddar cornbread crust baked right on top of the lentil chili. It’s warm and savory and comes together in one dish.  Nutfree soyfree. Glutenfree option.

Vegan Jalapeno Chili Cornbread Casserole

garlic (minced)

onion

red bell pepper (chopped)

Split red lentils (use 1/3 cup if you like less lentilly chili)

black beans beans

tbsp chili powder blend

tsp cumin

tsp oregano

onion powder

tomatoes

tsp salt

tsp black pepper

maple syrup

tbsp oil

non-dairy milk (Such as almond

tsp vinegar

all purpose flour

Medium grain cornmeal (or fine grain or grits)

cornstarch

tsp baking powder

tsp baking soda

tbsp chopped pickled jalapaneo

jalapeno thinly sliced for topping

In a 9x9 casserole dish, add all of the ingredients under "for the chili" and mix well. Add 1 1/2 cups of water and mix in, and even out the mixture

Place in a pre-heated oven at 400 degrees F, and cook for 35 minutes. Meanwhile make your cornbread mixture, and keep ready.

Mix all your dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.

Add in your pickled Jalapenos and cheddar shreds and mix, and let the mixture sit for five minutes to see if you need more non-dairy milk.

Take the chili casserole out of the oven and the lentils by now should be al dente, or just about done.There should be barely any liquid in the mixture. If it's too liquidy, then bake for another 10 minutes.

-Spread the cornbread mixture over the casserole, and even it out with a spatula, spread the sliced jalapenos on top.

Put the casserole back in the oven to bake for another 25-30 minutes, check if the cornbread is done in the center and the sides are startng to turn golden, thats when the casserole is done.

Take the casserole out and cool for 5-10 minutes, and just take large helpings and enjoy!

Try this hearty Cornbread Casserole from Delish.com.

Cornbread Casserole

olive oil

onion, chopped

garlic,

tomato paste

beef

tbsp. chili powder

cumin

oregano

Kosher salt

black pepper

kidney beans, drained

(28-oz.) crushed tomatoes

boxes Jiffy corn muffin mix

corn

sour cream

tbsp. butter, melted

eggs

Sour cream

Shredded cheddar

Sliced green onions

This is in the oven now and smelling “delish”! I used a box of TJ’s cornbread mix and subbed corn and pepper relish for the frozen corn kernels, just to kick it up a notch. I know it’s going to be a hit!

Creamy Cheesy Cornbread is a delicious cross between cornbread and corn casserole that you can eat with your hands! It's the perfect side dish for a barbeque!

Creamy Cheesy Cornbread

Challenge Cream Cheese, room temperature

milk

salt

(15 ounce) can corn, drained

(15 ounce) can creamed corn

(8.5 ounce) box corn bread mix

cheddar cheese

Preheat oven to 375°F. Line a 9&#215;13 baking dish with foil and coat with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix cream cheese until smooth on medium speed. Add in the milk, eggs, and seasoned salt and continue mixing until combined, scraping the sides of the bowl as necessary.

Turn mixer to low and mix in the corn and creamed corn. Add the in the corn bread mix and mix until combined. Stir in 1 cup of the grated cheese.

Pour batter into the prepared pan and sprinkle with remaining cheese.

Bake for 20-25 minutes, or until center is set.

Allow the cornbread to cool completely and cut into pieces.

This Easy Creamy Cornbread Casserole is pure comfort and an excellent side dish for the holidays or all year round!

Easy Creamy Cornbread Casserole

unsalted butter, (melted)

sugar

cornbread mix

whole corn kernels, (drained)

creamed corn

Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with nonstick cooking spray.

In a large bowl, whisk together the eggs, sour cream, butter, and sugar until combined and smooth. Add in the cornbread mix, whole corn kernels, and creamed corn, stirring until combined. Pour into prepared baking dish.

Bake for 55-60 minutes until top is golden.

https://embed.mediavine.com/videos/vkk6vivauersa6kayfhc

This never fails to please everyone&#039;s tastebuds! Super easy and truly tasty side dish for Thanksgiving,  any holiday or simply when you fancy a good cornbread casserole in a flash!

Easy Cheesy Cornbread Casserole

8.5 oz or (15 oz) package corn muffin mix

8.5 oz can cream-style corn

8.5 oz or (15 oz) can whole kernel corn, (drained)

(1 stick) butter, (melted)

cheese, (Cheddar

Preheat the oven to 350F. In a big bowl, combine all the ingredients except the cheese. Spread in a 9 x13 baking dish. Bake in the preheated oven for 35 minutes (or 40 minutes if doing double the corn muffin mix and corn). Sprinkle the cheese on top. Bake for another 5 minutes or just until the cheese is melted. Cool completely or serve warm-ish, if preferred.

Simple Delicious Tamale Pie with your choice of ground turkey, beef or veggie meat topped with a delicious cornbread crust.

 Tamale Pie Recipe 

onion, diced

garlic cloves, rough chopped

ground meat

bell pepper

black beans, drained (or sub extra veggies

chili powder

coriander

enchilada sauce

water

green chilies (optional)

cilantro-

cheese- optional (jack, cheddar, mozzarella- anything melty)

cornmeal

flour

baking powder

olive oil or melted butter

sliced-

totally

Make the filling

In a 10-11 inch ovenproof skillet or dutch oven, saute onion, garlic, ground meat and bell pepper in the olive over medium heat until meat is golden brown, about 10 minutes. ( If using vegetarian meat option, no need to brown first &#8211; cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Use a metal spatula to prevent sticking. If the veggie meat continues to stick no worries scrape it up when you add the liquids.)

Add the corn and beans, salt and spices. Stir in the enchilada sauce and a little water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. If it feels dry, add a little more water to loosen. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices). Bottom line is &#8230;you want this stew base to be flavorful and robust in flavor and just slightly liquidy. If it is too liquidy, simmer on low so some of the liquid dissipates. And while it&#8217;s simmering, make the cornbread topping.

Make the Cornmeal Crust

Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, milk , and oil in a small bowl. Pour the wet ingredients into the dry and whisk. If it seems dry, just add a few more tablespoons of milk until the consistency seems spreadable.

Stir in optional cilantro into the filling and sprinkle with the optional cheese. While the stew is still simmering on the stove, spread the cornbread batter in a thin layer over top. Simmer 1-2 minutes more, and top with thinly sliced jalapeño ( or more grated cheese) and then place in the hot oven, over a sheet pan, or sheet of foil to catch any overflow. 

Bake for 20-25 minutes, check, then continue baking an additional 5 minutes or until puffed and beautifully golden.

Serve with fresh cilantro, sour cream, avocado and hot sauce.

This was really good, and healthy too, which I really appreciate! Thanks

My son LOVES this recipe. So easy after a busy day at work. Thank you!

Made this twice now, it is amazing! Every recipe I’ve tried has been wonderful! Thank you so much.

Made this with ground chicken and it turned out beautiful!

Thank you; this is a great recipe that isn’t too difficult and does not require a ton of cleanup. The spices can be doctored as mentioned and a plethora of substations can be made which makes things even easier. It came out great and is so delicious. Bonus that it also looks quite impressive. I’m already looking forward to making it again :)

Just pulled this together with Impossible meat and vegan substitutions for the cornbread. It was delicious! Satisfied my picky meat and potatoes teen and my vegan teen and my husband loved it! Thank you!

I really like this recipe. Delicious! Quick to fix, super flavorful, and the one pot makes an easy cleanup. Thanks Sylvia!

What kind of cheese would you recommend? And if I did mini pies what time in oven would you recommend

Looking for advice. The batter for the cornbread was too thick to spread thinly, I followed the recipe. It also ended up boiling over in the oven. I used a 10" cast iron skillet, did I miss something? Tasted great!

Need a simple dinner idea or craving some comfort food? Sloppy Joe cornbread casserole is the perfect addition to your recipe repertoire!

Air fryer Sloppy Joe cornbread casserole

green bell pepper (diced)

garlic powder

pepper

brown sugar

ketchup

yellow mustard

box jiffy cornbread mix

Sauté the meat, onion, and peppers. Add the spices.

Once browned, add the mustard, brown sugar, and ketchup. Cook for 5 minutes.

Place sloppy joe mixture into an 8” pie pan.

Use the remaining ingredients to mix up the cornbread batter.

Pour batter over the hoppy joe mixture and cook at 350° for 15 minutes or until cornbread is cooked through.

Let cool and slice to serve.

This old-fashioned Southern cornbread dressing recipe is a classic deep South dish with a delectable blend of sage-infused homemade buttery-rich cornbread, onions, celery, thyme, and rosemary with savory chicken broth and egg.

Old Fashioned Southern Cornbread Dressing Recipe

cornmeal (medium grind)

all-purpose flour

butter

heavy whipping cream

unsalted butter

celery (diced)

thyme (fresh

rosemary (fresh

sage (ground)

parsley (finely chopped)

chicken stock (or chicken broth)

egg (large)

Preheat the conventional or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not need all this time to melt the butter).

Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.

While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the heavy cream in a medium-sized mixing bowl.

Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.

Pour the cornbread batter into the baking pan or skillet.

Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. Bake in the Instant Pot Omni Plus oven for 18-20 minutes.

When baking has finished, allow the cornbread to cool for approx. 10 minutes.

Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

Instructions for the homemade cornbread

Grease an 8″ or similar-sized baking dish, transfer the set-aside cornbread cubes to the pre-greased dish, and then set aside the cornbread cubes.

Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.

With the lid off, melt ¼ cup of butter.

Add the chopped onion, celery, thyme, rosemary, and sage.

Stir to coat the vegetables in the herbs and melted butter, and then sauté until they soften and slightly brown.

Add the chicken stock, salt, and pepper to the inner pot’s simmer, and stir to combine.

Remove the herb mixture from the heat and set aside.

Allow the mixture to cool to the touch so it can be mixed with the egg. (You don’t want the egg to cook from the residual heat and scramble!)

While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.

Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes. 

Then, pour the cooled chicken and herb mixture into the cornbread and egg mixture, evenly distributing with your pour.

Cut the 1 tablespoon of butter into small pats and place them all around on top of the dressing.

Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.

Uncover and bake until golden, 10-15 more minutes (conventional oven) or 10 minutes (Omni Plus oven).

Serve this old-fashioned Southern cornbread dressing recipe warm, and enjoy! Optional – serve with gravy on top.

Instructions for an old-fashioned Southern cornbread dressing recipe

https://www.youtube.com/watch?v=IswoQiOeJX0

This old-fashioned Southern cornbread dressing recipe is a classic deep South dish with a delectable blend of sage-infused homemade buttery-rich cornbread, onions, celery, thyme, and rosemary with savory chicken broth and egg.

Print the recipe - https://thesoulfoodpot.com/old-fashioned-southern-cornbread-dressing/

Course: Side Dish
Cuisine: Soul Food, Southern Food
old fashioned Southern cornbread dressing recipe, Southern cornbread dressing, African American cornbread dressing recipes, cornbread casserole, cornbread dressing, cornbread dressing recipe, old fashioned Thanksgiving dressing recipe

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Do you like eating cornbread with your chili? Then you will love this Chili Cornbread Casserole! It’s cooks together for a hearty and comforting dinner!

Chili Cornbread Casserole

onion, (chopped)

salt and pepper

garlic, (minced)

(28 oz) can crushed tomatoes

(15 oz) can black beans, rinsed and drained

baking soda

butter, (melted and cooled)

Sour cream and sliced jalapeños for topping, (optional)

Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.

Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.

Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.

Everyone loved this. I used my French onion soup crocks and made individual servings. 

Been making this for 40years . I omit the corn , and add chopped jalapeños to the chili and extra sharp cheddar cheese to the cornbread. Taught to me by my mother. It is so good. Sometimes I top the batter with tortilla chips before it goes in the oven. Drag out the salsa!

This recipe is a regular in our house. I use canned coconut milk and vegan butter because I can’t do dairy, but it still tastes amazing. 

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