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Black Bean Cornbread Casserole

nut-free time_45 min vegetarian

Black Bean Cornbread Casserole

Black Bean Cornbread Casserole

Dear friends, this is the casserole you've been waiting for. Zesty black bean and fajita veggies on the bottom....a golden cornbread on top...#enoughsaid

Time: 45 minutes

Serves: 6-8


  • 1 Tbsp oil (any kind you prefer)
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 cup salsa
  • 1 cup corn
  • 2 cans black beans, rinsed and drained
  • Optional toppings: jalapeno slices, cilantro, avocado, sour cream/greek yogurt, hot sauce

Cornbread Topping Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/4 cup oil (any kind you prefer)
  • 1 egg
  • 1 cup milk
  • Optional: 1 Tbsp honey or maple syrup


  • Preheat oven to 400°F 
  • In a large skillet, cook the onion, bell peppers, and spices until the onions are translucent and the peppers are soft
  • Add the salsa, corn, and black beans to the mixture and cook for an additional 10 minutes
  • Pour the black bean mixture into a large, greased casserole dish
  • Prepare the cornbread mix, then spread on top of the black bean mixture
  • Bake for 20-25 minutes or until cornbread is cooked through and golden on top
  • Serve immediately with desired toppings, or let cool, divide evenly among food storage containers, and store in the freezer/refrigerator

Recipe Modifications:

  • Gluten-free: Use gluten-free flour instead of whole wheat flour
  • Nut-free: None
  • Vegetarian: None
  • Vegan: Use a flax or chia egg, plant-based milk, and maple syrup to make the cornbread

Recipe Notes:

  • To make this recipe easier, you can use boxed cornbread mix instead of making yours from scratch

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