Veggie Cornbread Casserole

June 27, 2021Amanda

Cook time: 30 minutes

Serves: 6

Calories: 450

While searching for new recipe inspirations, I found a cornbread casserole that sounded intriguing. Instead of packing it full of just corn, though, we decided to mix in other vegetables and the results were delicious! If you are looking for a fun, new recipe, this is it!

This Veggie Cornbread Casserole is the perfect recipe. It comes together easily, does not require a ton of bake time, makes a lot, and is healthy! This dish is great as a main course or as a side to your favorite meals.

The dish can be made ahead of time and reheated when ready to serve. When reheating, set the oven to 325 degrees and cook for about 25 minutes. This will keep in the refrigerator for up to 4 days. Just be sure to wrap in plastic before storing.

We typically serve this as a main dish and pair it with a side, Caesar salad. Everyone in the family loves this Veggie Cornbread Casserole! My mom, husband, and even my 1 year old daughter are all huge fans and we hope you are too!

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Veggie Cornbread Casserole

  • Cook time: 30 minutes
  • Serves: 6
  • Calories 450

Packed with veggies, this cornbread casserole bakes in 30 minutes, is 450 calories for a large serving, and the whole family will enjoy it!

Ingredients

  • 1 tablespoon olive oil, (or butter)
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1-2 jalapeño or serrano, diced (optional)
  • 2.5 cups frozen corn kernels
  • 1.5 cups frozen mixed veggie, (peas, carrots, more corn, other)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tablespoon dried cilantro, chives, or parsley, (can use fresh)
  • 1 and 1/2 tsp salt, divided
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tsp sugar
  • 2 tsp baking powder
  • 2 eggs
  • 1 cup low-fat sour cream
  • 1/4 cup butter, melted
  • 1 and 1/2 cups shredded cheese

Instructions

  • 1)

    Preheat oven to 375℉. Spray a 9×13 baking dish with cooking spray and set aside.

  • 2)

    Heat olive oil (or butter) in a large sauté pan over medium-high heat. Add garlic, onions, bell pepper, and jalapeño or serrano pepper. Cook for 3-4 minutes or until the veggies just begin to turn tender.

  • 3)

    Add frozen veggies to the sauté pan. Cook for about 5 minutes or until soft.

  • 4)

    Add cumin, paprika, cilantro or parsley, and 1/2 tsp salt to the sauté pan. Stir until well-combined. Turn heat off and set aside.

  • 5)

    In a large bowl, add cornmeal, flour, sugar, baking powder, and remaining 1 tsp salt. Whisk together until thoroughly blended. Using a spatula, add in eggs, sour cream, and melted butter.

  • 6)

    Add the sautéed veggies into the bowl with the batter mixture. Mix well. Fold in the cheese.

  • 7)

    Pour the mixture into the prepared baking dish and cook for about 30 minutes. The casserole will become slightly puffed up and the edges will be golden brown.

  • 8)

    Cut into desired sizes. Serve warm and enjoy!

Nutrition

Calories450
Fat22g
Carbohydrates47g
Protein17g

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