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Veggie Chili Cornbread Casserole

by Gwenaelle Le Cochennec featured in Corny Recipes

Inspired by


for 6 servings


  • 2 tablespoons
    olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large red bell pepper, chopped
  • 1 teaspoon
    dried oregano
  • 2 teaspoons
  • 2 tablespoons
    chili powder
  • 1 ½ teaspoons
    smoked paprika
  • ¼ teaspoon
  • 4 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 28 oz
    diced tomato, 1 can with juices (795 g)
  • 15 oz
    black beans, 1 can, rinsed and drained (425 g)
  • 15 oz
    kidney bean, 1 can, rinsed and drained (425 g)
  • 15 oz
    pinto bean, 1 can, rinsed and drained (425 g)
  • 1 cup
    frozen corn (175 g)
  • 1 tablespoon
    lime juice
  • 2 cups
    vegetable broth (480 g)


  • 1 large egg
  • 1 ½ cups
    milk (360 mL)
  • 1 ½ cups
    yellow cornmeal (225 g)
  • 1 cup
    all-purpose flour (125 g)
  • 2 tablespoons
    brown sugar, granulated
  • 1 teaspoon
  • 1 ½ teaspoons
    baking powder
  • ½ teaspoon
    baking soda
  • 5 tablespoons
    unsalted butter, melted
  • 1 jalapeño, small, chopped


  • 1 jalapeño, sliced
  • 2 tablespoons
    fresh cilantro, chopped
    Calories 641
    Fat 20g
    Carbs 95g
    Fiber 19g
    Sugar 12g
    Protein 24g

Estimated values based on one serving size.



  1. In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  2. Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  3. Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  4. Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  5. Preheat the oven to 400°F (200°C).
  6. In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  7. In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  8. Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  9. Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  10. Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  11. Garnish the cornbread with sliced jalapeño and chopped cilantro.
  12. Enjoy!




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