Vegan Taco Cornbread Casserole

This quick and easy Vegan Taco Cornbread Casserole creates a hardy, healthy, delicious meal that also yields leftovers. Enjoy layers of cornbread, meatless taco filling, and a creamy center.

Serve this with some air fryer tortilla chips too.

Two plates hold slices of taco cornbread casserole. There's a bowl of tortilla chips behind it.

I love simple, easy weeknight meals. I oftentimes make them on the weekend so we can enjoy leftovers all week long. This vegan Mexican cornbread casserole is one of my favorites for that very reason.

Why This Recipe is a Winner

  • Using store-bought cornbread mix makes this recipe easy to throw together in minutes
  • Infusing veggie crumbles with taco seasoning makes this a hearty, protein-infused plant based dinner
  • Layering the ingredients and topping with cheese gives every bite satisfying flavors.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Veggie crumbles
  • Taco Seasoning — You can use storebought or make your own taco seasoning
  • Diced tomatoes
  • Chopped green chilies
  • Vegan cornbread mix
  • Soy milk
  • Ground flaxseed
  • Cornstarch
  • Apple cider vinegar
  • Whole kernel corn
  • Cream-style corn — Even though it has the word “cream” in it, most cream-style corn is actually vegan.

Marly’s Tips

Many store-bought cornbread mixes can be overly sweet. You can always use homemade vegan cornbread made with reduced sugar.

How to Make Vegan Cornbread Casserole

A cornbread batter is being poured over a casserole dish.
  1. Make Mexican veggie meat crumbles by stirring together veggie crumbles and taco seasoning. Then stir in the tomatoes and the green chilies.
  2. Prepare the cornbread by stirring the cornbread mix with soy milk, flax, cornstarch, and vinegar. Add half of the can of whole corn and half of the cream-style corn.
  3. Make casserole layers by spreading half of the cornbread batter in the bottom of a prepared pan. Top with the veggie meat mixture, followed by the remaining whole and cream-style corn and some of the vegan cheddar shreds. Top with the remaining cornbread batter and sprinkle with the remaining cheddar shreds. 
  4. Cover with foil and bake for 35 to 40 minutes. Use tongs to remove the foil and bake for another 10 minutes, until the edges are bubbly and golden.

Marly’s Tips

Depending on the type of veggie crumbles you’re using, you may need to cook the veggie crumbles first. For example, plant based meats mimic meats and require cooking, whereas frozen veggie crumbles do not. Be sure to follow the package directions.

A hand holds cheese and is spreading it across the top of an unbaked casserole.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days. This can also be frozen in a freezer-safe container for up to 2 months.

Serving Suggestions

Allow the casserole to cool for a few minutes and then serve warm with any of the following:

A close-up of a Mexican cornbread casserole slice on a plate. It's topped with sour cream, chopped tomatoes, and chopped jalapeños..

Vegan Mexican Recipes

If you love this vegan Mexican cornbread casserole, you’ll definitely want to try these other tasty dishes.

A hand holds bite of casserole, hovering over the rest of the slice. There's a bowl to tortilla chips and a margarita in the background.
A slice of cornbread casserole sits on a plate. It's topped with sour cream and sliced tomatoes and jalapeños.

Vegan Mexican Cornbread Casserole

This quick and easy vegan taco cornbread casserole creates a hardy, healthy, delicious meal that also yields leftovers. Enjoy layers of cornbread, meatless taco filling, and a creamy center, topped with crumbled Fritos.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 124kcal
Author: Namely Marly

Ingredients

  • 2 cups veggie crumbles
  • 4 – 5 tablespoons taco seasoning
  • 1 15 oz can diced tomatoes
  • 1 4 oz can chopped green chilies
  • 2 8 oz packages vegan cornbread/muffin mix
  • 1 cup soy milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 tablespoon apple cider vinegar
  • 1 15 oz can whole kernel corn
  • 1 15 oz can cream-style corn (see note)
  • 1 – 2 tablespoons water

Instructions

  • Heat your oven to 400F. Spray a 9X13 pan with a light coating of vegetable spray.
  • In a large bowl combine the veggie crumbles and taco seasoning. Stir to ensure the seasoning is well distributed. Add the tomatoes (and the juice), and green chilies. Stir to combine. Set aside.
  • Prepare the cornbread: Pour the packets of cornbread mix in a bowl. Create a well in the middle and pour the soy milk, flax, cornstarch and vinegar. Stir the milk mixture together and then stir in the cornbread mixture. Add half of the can of whole corn and half of the cream-style corn. Stir to combine. The texture should be the consistency of a cake batter. If it's too thick, add a tablespooon or two of water and stir to combine.
  • Casserole Layers: Spread half of the cornbread batter in the bottom of the prepared pan. Top that with the veggie meat mixture, followd by the remaining half of the corn and the cream-style corn and 1 cup of the vegan cheddar shreds. Then top with the remaining cornbread batter. Sprinkle the top with the remaining cheddar shreds.
  • Spray a sheet of foil with vegetable spray (to prevent it from sticking to the cheese) and place sprayed side down over the casserole.
  • Place in the oven and bake for 35 – 40 minutes. Use tongs to remove the foil and bake for another 10 minutes, until the edges are bubbly and golden.
  • Use oven mitts to remove the casserole from the oven and set aside to cool for 10 minutes. Then cut into slices and serve.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

To make this gluten-free, use a gluten-fee cornbread mix like Bob’s Red Mill, and replace the veggie crumbles with 2 15 oz cans of drained black beans. It totally works!
Note: Most canned cream-style corns do not have actual cream in it. If you do not have any creamed style corn, you can drain a can of corn and add it to a blender or food processor. Pulse it in quick bursts to break up kernels a bit. Add 1/2 cup of soy milk and 1 tablespoon of cornstarch. Pulse again to combine. Then add this to a saucepan and bring it to a simmer over medium heat to activate the cornstarch and thicken the sauce.
Nutrition Facts
Vegan Mexican Cornbread Casserole
Amount Per Serving
Calories 124 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 459mg19%
Potassium 46mg1%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 264IU5%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

17 Responses to Vegan Taco Cornbread Casserole

  1. Avatar thumbnail image for MarlyPaula - bell'alimento Reply

    Say wha? This looks amazing Marly! I kinda dig cornbread!

  2. Avatar thumbnail image for MarlyAmy @Very Culinary Reply

    We’ve moved so many times. It’s always a drag. I like simple and easy casserole even when my life isn’t in chaos! Love this one.

  3. Avatar thumbnail image for MarlyAimee B. Reply

    Looks great! Can I use a homemade cornbread recipe instead? How much would I need? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Sure, you can use homemade cornbread. Just use a recipe for a 9X13 baking pan. I imagine most typical recipes are for a 9″ square. If so, just double it. Let me know how it goes!

  4. Avatar thumbnail image for MarlyMeredith In Sock Monkey Slippers Reply

    Hold the phone — this is crazy! Crazy delicious looking!

  5. Avatar thumbnail image for MarlyAly ~ Cooking In Stilettos Reply

    This looks delicious!!! My Bampa would tell you if you are cooking, you absolutely could have a beer with breakfast – cooks prerogative. And that mealtime meditation – you do need to trademark that – it’s brilliant 🙂

  6. Avatar thumbnail image for MarlyMarjory @ Dinner-Mom Reply

    Love your mantra – heat it and eat it. Looks yummy!

  7. Avatar thumbnail image for MarlyBrenda@SugarFreeMom Reply

    Looks delicious and I love you put in some flaxseed too!

  8. Avatar thumbnail image for MarlyKim Beaulieu Reply

    This is really amazing. It’s wicked creative and looks so addictive. I would start eating and not want to stop.

  9. Avatar thumbnail image for MarlyJenn @ Deliciously Sprinkled Reply

    I love cornbread, and this casserole looks delicious! 🙂

  10. Avatar thumbnail image for MarlyAndi @ The Weary Chef Reply

    Yes, this definitely sounds great for breakfast! I would almost always pick savory over sweet in the morning, and the Mexican flavors sound especially good.

  11. Avatar thumbnail image for MarlyChristiane ~ Taking On Magazines Reply

    Hey, a lot of famous brilliant people were crazy so consider yourself in good company. Personally, I love leftovers for breakfast. Many times I just put a poached egg over it and I’m good to go. This would definitely be one of those dishes I’d do that with, just so you know. It looks amazing. Good luck with the move!

    • Avatar thumbnail image for MarlyMarly

      You know what they say, crazy loves company. Wait. Maybe that’s not what they say…but they should!

  12. Avatar thumbnail image for MarlySusan Reply

    My life is a bit chaotic right now, so I need easy recipes. Also there are fritos on top so count me in.

    • Avatar thumbnail image for MarlyMarly

      Fritos and me are a dangerous combination. I can’t stay out of them!

  13. Avatar thumbnail image for MarlyKara Reply

    This does look great, but Morningstar crumbles are definitely NOT vegan.

    • Avatar thumbnail image for MarlyMarly

      Great catch, Kara! I updated the recipe. Vegetarians can choose Morningstar Crumbles, but it’s not a good option for vegans because it has dairy in it.

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