Vegan Mexican Cornbread Casserole

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 hearty, healthy, delicious meal that yields leftovers. Enjoy layers of cornbread, meatless taco filling, and a creamy center topped with vegan cheese.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 134kcal

Author Marly McMillen

Equipment

9x13 Casserole Dish

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
2 cups vegan cheddar shreds

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 to 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.

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