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 irresistible casserole recipe.
Are you in search of a delicious and hearty dish that combines the comforting flavors of cornbread with the freshness of zucchini, green bell pepper, corn, leek, and green onion? Look no further than this cheesy cornbread casserole! Packed with an array of vibrant vegetables and topped with a golden crust of cheesy goodness, this casserole is sure to become a family favorite. Whether you’re serving it as a side dish or enjoying it as a main course, this flavorful recipe will leave your taste buds begging for more.
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
- (Full recipe and video below). In a large frying pan add oil, sauté leek with green onion, add green bell pepper, corn, zucchini, salt, paprika powder, and garlic powder. Set aside.
- In a large bowl whisk wet ingredients: eggs, sour cream, butter and cheddar cheese.
- In a large bowl combine dry ingredients: all-purpose flour, cornmeal and baking powder. Add veggies and combine.
- Combine wet with dry ingredients.
- Pour into 8 X 8 baking pan, bake for 40 minutes at 350 F.
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 is not gluten free since it contains all-purpose flour.
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. 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.
- Add green bell pepper and corn, cook on low-medium heat for additional 2 minutes, mixing often with a spoon. Remove from the heat.
- Add zucchini, salt, paprika powder, garlic powder, mix in with a spoon. Set aside.
- In a large bowl whisk eggs, add sour cream and whisk in, add melted butter, whisk in. Add cheddar cheese. Set aside.
- In a large bowl combine all-purpose flour, cornmeal and salt. Add veggies and combine well.
- 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.
