Cornbread Casserole

This cornbread casserole is truly a step up from your average weeknight dinner. It smells amazing while it bakes. It’s beautiful and golden when it comes out of the oven. It’s studded with colorful vegetables: bright bell peppers and vibrant corn. And the texture? Moist, cheesy and simply a delight to eat. This casserole goes great as a side dish, or you can serve it as a main course too.

Making this casserole is quite straightforward. Sauté your veggies in some oil with a delectable blend of seasonings. As they cook, you can prepare the batter, which comes together in no time. Then mix everything together, pour it into your baking dish, and set it in the oven. Arguably, the hardest part comes after this: waiting for the cornbread casserole to bake and then cool. But the thirty to forty minutes it takes to do so are worth it, I promise. Take a chance on this vegetarian dish for a cozy meal you won’t forget.

Cornbread Casserole

Recipe by baarikiCourse: Sides, MainsCuisine: American

Servings

6

servings

Prep time

25

minutes

Cooking time

35

minutes

Ingredients

• Vegetable Mix

• 1 tbsp olive oil

• 1/2 red onion, diced

• 1 tsp cumin powder

• 1 tsp coriander powder

• pinch of ground cayenne pepper OR 1 jalapeno chopped finely

• 1/2 tsp salt

• 2 bell peppers (any color), diced

• 2 cups corn (fresh or frozen)

• Batter

• 1/4 cup corn flour

• 1/4 cup semolina flour

• 1/2 cup whole wheat flour

• 1 tsp salt

• 2 tsp granulated sugar

• 2 tsp baking powder

• 2 eggs, beaten

• 1 cup Greek yogurt

• 3/4 cup shredded cheddar cheese, divided

Directions

• Preheat oven to 375 degrees F and grease an 8×8 baking dish.
• Sauté onion in olive oil over medium heat. Add cumin, coriander, cayenne pepper or jalapeno, and 1/2 tsp salt and cook for a couple minutes, then add bell pepper and corn. Stir and cover, then let cook for a few minutes until bell pepper can be cut with spatula.
• Meanwhile, make the batter in medium bowl: combine corn flour, semolina, whole wheat flour, 1 tsp salt, sugar, and baking powder. In a small bowl, whisk together the eggs and Greek yogurt.
• Add Greek yogurt mixture to flour mixture and stir, then add vegetable mixture. Fold in 1/2 cup cheese and pour batter into baking dish. Sprinkle top with remaining 1/4 cup cheese.
• Bake for 30-35 minutes until the top is puffed and golden, and the inside is just set. Be sure not to overbake. Serve warm!

Notes

This recipe was adapted from Feasting At Home’s Cornbread Casserole.