SOY-FREE OPTION*   GLUTEN-FREE OPTION**   OIL-FREE OPTION***

Cornbread-Topped Casserole is a comforting and delicious dish that combines the heartiness of a flavorful filling with a fluffy and golden cornbread topping. This casserole offers a satisfying combination of textures and flavors, making it a perfect choice for a comforting family meal or gathering.

The filling of the casserole is packed with protein-rich beans, such as kidney, black, and pinto beans, creating a hearty and nutritious base. Diced tomatoes add a burst of tangy sweetness, while a blend of spices including jalapeño, cumin, oregano, chili powder, garlic, chipotle powder, and guajillo powder infuse the filling with layers of flavor and a hint of smokiness.

On top of the flavorful filling lies a golden and fluffy cornbread crust. The cornbread topping is made with a combination of cornmeal, whole wheat pastry flour (which can be substituted with a gluten-free alternative), baking powder, baking soda, and salt. Unsweetened nondairy milk and a flaxseed-water mixture bind the ingredients together, resulting in a moist and tender cornbread layer.

When baked in the oven, the cornbread topping cooks to perfection, forming a slightly crisp and golden crust that complements the savory filling underneath. The casserole is baked until the cornbread is firm in the middle, creating a delightful contrast between the soft filling and the slightly crumbly cornbread.

Cornbread-Topped Casserole is a versatile dish that can be customized according to personal preferences. Additional vegetables, such as diced bell peppers or corn kernels, can be added to the filling for extra color and texture. The level of spiciness can also be adjusted to suit individual taste preferences by adjusting the amount of jalapeño or spices used.

This casserole is a wonderful option for vegetarians and vegans, as it provides a wholesome and satisfying meal without the need for meat. It can be enjoyed as a main course on its own, or served alongside a fresh salad or steamed vegetables for a well-rounded meal.

With its comforting flavors and the delightful combination of the hearty filling and fluffy cornbread, Cornbread-Topped Casserole is sure to be a hit with both family and friends.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 45 to 60 minutes

INGREDIENTS

FOR THE CASSEROLE FILLING:

• 4 1/2 cups (1 kg) cooked beans—a combo of kidney, black, and pinto—or 3 cans (15 ounces, or 425 g each), rinsed and drained
• 1 1/2 cups (270 g) cooked diced tomatoes or 1 can (14.5 ounces, or 410 g)
• 1/2 to 1 teaspoon jalapeño salt or powder or 1 fresh jalapeño, seeded and minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon granulated garlic or 2 cloves garlic, minced
• 1/4 teaspoon chipotle powder or liquid smoke
• 1/4 teaspoon guajillo powder or your favorite chile powder

FOR THE CORNBREAD TOPPING:

• 1 1/2 cups (355 ml) unsweetened nondairy milk (*use soy-free)
• 2 tablespoons (14 g) ground flaxseeds mixed with 1/4 cup (60 ml) warm water
• 1 cup (140 g) cornmeal
• 1/2 cup (60 g) whole wheat pastry flour (**use gluten-free)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 11 × 8-inch (28 × 20 cm) casserole pan or use a nonstick pan.
2. To make the filling, mix all the ingredients together in a large bowl and then spread the mixture in the prepared pan.
3. To make the cornbread topping, combine the milk and water in one bowl and the cornmeal, flour, baking powder, baking soda, and salt in another bowl.
4. Add the wet ingredients to the dry ingredients, mix well, and spread the cornbread batter evenly over the filling in the pan.
5. Bake, uncovered, for 45 to 60 minutes or until the middle of the cornbread is firm.

PER SERVING:

• 306.2 calories; 3.2 g total fat; 0.3 g saturated fat; 14.3 g protein; 57.0 g carbohydrate; 16.5 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS AND VARIATIONS:

• Add more veggies or switch up the beans depending on what you have. Fancy Bean Substitutes: Rio Zape, Goat’s Eye, Cranberry, Black Calypso, Vaquero.