Vegetarian Cheesy Cornbread Casserole
Savor the goodness of golden vegetarian cornbread combined with melted cheddar cheese and an assortment of garden-fresh veggies in this casserole recipe.
Are you looking for a delicious and hearty dish that combines the comforting flavors of cornbread with the fresh, vibrant taste of zucchini, green bell pepper, corn, leek, and green onion? This cheesy cornbread casserole is exactly what you need. Loaded with a variety of colorful vegetables and topped with a golden, melty layer of cheese, it’s a satisfying dish that’s perfect for family dinners or potlucks.
Whether you serve it as a side dish or a main course, this casserole delivers rich flavors, a comforting texture, and a crowd-pleasing appeal. It pairs beautifully with roasted meats, grilled chicken, or even a fresh salad. Speaking of salads, don’t forget to try my Leek Salad, which makes a bright, crisp, and tangy accompaniment to this cheesy, vegetable-packed casserole.
This recipe is easy to make, full of nutrients, and sure to become a family favorite, perfect for both weeknight meals and special occasions.
Vegetarian Cheesy Cornbread Casserole Recipe
Texture: soft.
Taste: cheesy and full of veggies.
Simplicity: easy to make, chop veggies, combine wet with dry ingredients and bake.
Meal Type: lunch, side dish, dinner and brunch.
Ingredients Needed
- Oil – cooking oil to sauté vegetables, you can use canola oil, grapeseed oil, olive oil etc.
- Leek – sliced, preferably white parts.
- Green Onion – chopped into small pieces.
- Green Bell Pepper – diced bell pepper.
- Corn – use frozen corn for this recipe.
- Zucchini – medium-sized, peeled & diced.
- Salt – any salt can be used: Himalayan, sea salt or regular table salt.
- Paprika Powder – to add flavor to the dish.
- Garlic Powder – for extra flavor.
- Eggs – to bind all ingredients together.
- Sour Cream – to add moisture to the side dish.
- Butter – unsalted melted butter would be best.
- Cheddar Cheese – I recommend mild cheddar cheese to add extra cheesy flavor.
- All-Purpose Flour – to make cornbread, all-purpose flour would be the best.
- Cornmeal – to make cornbread.
- Baking Powder – leavening agent is needed.
How to make Cornbread Casserole
Make this delicious Cornbread Casserole with this simple recipe! (Full recipe and video below).
- In a large frying pan, heat the oil and saute the leek and green onion until softened. Add the green bell pepper and corn.
- Add zucchini, salt, paprika, and garlic powder, then set aside to cool slightly.
- In a large bowl, whisk together eggs, sour cream, melted butter, and cheddar cheese.
- In another large bowl, combine the dry ingredients: all-purpose flour, cornmeal, and baking powder. Stir in the sautéed vegetables until evenly distributed. Mix the wet ingredients into the dry ingredients until just combined.
- Pour the mixture into the baking pan. Bake for 35-40 minutes.
Cheesy Cornbread Casserole Tips
- When it comes to making cornbread, achieving the perfect balance of flavors and textures is essential. To create a delightful batch of cornbread, it’s recommended to combine equal parts of all-purpose flour and cornmeal. This harmonious blend imparts a pleasant tenderness to the bread while allowing the corn flavor to shine through.
- Once your cornbread is baked to golden perfection, it’s important to allow it to cool slightly before cutting into delectable bars. This brief cooling period allows the bread to set and ensures clean, defined slices without crumbling or losing their shape.
- As for vegetables, exercise caution when cooking them. It’s crucial not to overcook them, as you most certainly don’t want to end up with a plate of mushy vegetables.
- SUBSTITUTIONS & VARIATIONS: If you find yourself without leek, don’t worry! A perfect substitution for leek would be green onion.
By following these guidelines, you can confidently create a batch of cornbread that is both visually appealing and tantalizing to the taste buds. Enjoy the process, explore variations, and savor the homemade goodness of a well-made cornbread!
Vegetarian Cornbread Casserole FAQ’s
It’s essential to monitor the reheating process to avoid overcooking or drying out the cornbread casserole. You can reheat in oven, microwave or stove. Turn on the oven to 350 F and place the cornbread casserole in an oven-safe dish, reheat for approximately 5-10 minutes. In microwave 1-2 minutes should be enough to reheat. If you prefer to reheat your cornbread casserole on the stovetop, use a non-stick skillet or a saucepan. Add a little bit of oil, add cornbread, cover with a lid and reheat for few minutes.
The shelf life of cornbread casserole can vary depending on how it’s stored and whether it contains any perishable ingredients. Typically, refrigerated cornbread casserole is safe to eat for 4-5 days when stored in an airtight container. You can also freeze it for 2-3 months.
No, this cornbread casserole is not gluten-free because it contains all-purpose flour, which has gluten. If you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend or corn flour suitable for baking. Keep in mind that texture and rise may vary slightly depending on the flour used, but it will still be delicious and full of flavor.
It is the best dish for holidays like Thanksgiving or Christmas. Cornbread casserole can be a delicious and filling dish on its own, but it also pairs well with a variety of side dishes to create a balanced and satisfying meal. Here are some ideas: beans, soups, salads.
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Cornbread Casserole
Ingredients
- 1 Tbsp. oil
- 1/2 cup leek sliced
- 1/2 cup green onion chopped
- 1/2 cup green bell pepper diced
- 1/2 cup corn frozen
- 1 zucchini medium-sized, peeled & diced
- 3/4 tsp. salt
- 1/2 tsp. paprika powder
- 1/2 tsp. garlic powder
- 2 eggs
- 1 cup sour cream
- 1/4 cup unsalted butter melted, cooled
- 1 cup cheddar cheese shredded
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp. baking powder
Instructions
- Preheat oven to 350 F (175 C). Prepare 8 x 8 baking pan with parchment paper.
- In a large frying pan add oil, leek and green onion. Sautee for 2-3 minutes.1 Tbsp. oil, 1/2 cup leek, 1/2 cup green onion
- Add green bell pepper and corn, cook on low-medium heat for additional 2 minutes, mixing often with a spoon. Remove from the heat.1/2 cup green bell pepper, 1/2 cup corn
- Add zucchini, salt, paprika powder, garlic powder, mix in with a spoon. Set aside.1 zucchini, 3/4 tsp. salt, 1/2 tsp. paprika powder, 1/2 tsp. garlic powder
- In a large bowl whisk eggs, add sour cream and whisk in, add melted butter, whisk in. Add cheddar cheese. Set aside.2 eggs, 1 cup sour cream, 1/4 cup unsalted butter, 1 cup cheddar cheese
- In a large bowl combine all-purpose flour, cornmeal and salt. Add veggies and combine well.1/2 cup all-purpose flour, 1/2 cup cornmeal, 2 tsp. baking powder
- Make a hole inside dry ingredients and pour wet ingredients. Combine with a spoon until all ingredients incorporate well.
- Pour the mixture into the baking pan.
- Bake for 35-40 minutes.
- Remove from oven, cool slightly and cut into approximately 12 small bars.
Equipment needed
Video
Notes
- When it comes to making cornbread, achieving the perfect balance of flavors and textures is essential. To create a delightful batch of cornbread, it’s recommended to combine equal parts of all-purpose flour and cornmeal. This harmonious blend imparts a pleasant tenderness to the bread while allowing the corn flavor to shine through.
- Once your cornbread is baked to golden perfection, it’s important to allow it to cool slightly before cutting into delectable bars. This brief cooling period allows the bread to set and ensures clean, defined slices without crumbling or losing their shape.
- As for vegetables, exercise caution when cooking them. It’s crucial not to overcook them, as you most certainly don’t want to end up with a plate of mushy vegetables.
- SUBSTITUTIONS & VARIATIONS: If you find yourself without leek, don’t worry! A perfect substitution for leek would be green onion.
This is my “kitchen sink” recipe. Doubled the garlic powder, used chipotle rather than paprika, poblano peppers, white onion, jimmy nardello (sweet) peppers and yellow squash because that’s what I had in. Will try shredded carrot next time just for grins. Great, versatile, delicious casserole