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-Tasty Vegan Beans and Cornbread Casserole-

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Crazy Delicious Easy Vegan Beans and Cornbread Casserole

I am a big fan of quick hearty meals, something you can make in the morning and cook at dinner time. Then you already have the mess practically cleaned up and you feel like superwomen or superman when it comes to dinner time. This is where this tasty vegan beans and cornbread casserole comes in.

This dish is good enough for company, or for bringing someone a meal, or just for a tasty dinner. After one bite of this my 9-year-old was estatic and claimed he already wanted left overs. Those are my favorite nights.

I love cornbread in general, and then add it to the mixed goodness of beans and you’ve got a winner!

The best part about this meal is that it takes about 10 minutes to whip up, the rest of the time is just cooking it.

What do you need to make this vegan beans and cornbread casserole?

  • white, black, and refried beans
  • corn
  • salsa ( your fav)
  • salt, pepper, chili powder, cumin
  • cornmeal
  • flour
  • baking powder
  • oil
  • flax seeds (for flax “eggs”)
  • plant milk
  • vegan cheese is optional*

How do you make this casserole?

Start by preheating your oven to 375 degrees. Take a 9×13 dish and spray with cooking spray, set aside.

Then make your flax “eggs” do this by grinding some flax seeds. Take 2 tablespoons of your now flax meal and put it in a small cup, mix 4 tablespoons of water and stir let this sit while your work on the rest of the recipe.

Get a medium sized bowl and stir the rinsed and drained white and black beans, refried beans, drained corn, salsa and seasonings. Stir this altogether and pour it into the prepared 9×13 pan.

Now take a medium sized bowl and make the cornbread topping. Whisk all your dry ingredients together and make a well in the middle. Now add your wet ingredients including the flax egg and stir until combined. Now pour the cornbread topping onto the beans and spread evenly.

Don’t mine that hole in it, my kids got to it =)

Cook in the preheated oven for 35-40 minutes, checking it with a toothpick in the middle for doneness.

You could add vegan sour cream or whatever topping you want to this to add a little more pazzaz, but it’s just as delicious without it.

vegan beans and cornbread

Beans and Cornbread Casserole

Yield: 1 9x13 pan or 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This easy vegan beans and cornbread casserole is the perfect throw together dinner, it may not look pretty but it tastes amazing!


Bean Mixture

  • 1 can white beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can refried beans
  • 1 can corn, drained
  • 1.5 cups salsa ( your favorite)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup vegan cheese (optional)

Cornbread topping

  • 1/2 cup cornmeal
  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1 TB baking powder
  • 1/2 tsp salt
  • 1/3 cup oil
  • 2 flax eggs ( 2 TB flaxmeal with 4 TB water)
  • 1 1/4 cup plant milk


  1. Preheat you oven to 375 degrees, grease a 9x13 pan and set aside.
  2. Make your flax egg for you cornbread topping. Take a small cup and mix 2 TB of the the flaxmeal with 4 TB of water, stir and set aside.
  3. Take a medium sized bowl and combine all bean mixture ingredients. Stir until combined, then take the bean mixture and make an even layer in the greased 9x13 pan, set aside.
  4. Make your cornbread topping. Take a medium sized bowl and combine the cornmeal, flour, sugar, baking powder and salt whisk together. Now make a well in the middle of the bowl and add your oil, plant milk, and flaxegg, stir until combined. Pour this over the top of the bean mixture and spread until it evenly coats the bean mixture.
  5. Cook in the preheated oven for 35-40 minutes. Until a toothpick in the middle of the cornbread comes out mostly clean. Watch it so it doesn't over bake. Let cool a bit and then serve.
Nutrition Information:
Yield: 8 Serving Size: 1 servings
Amount Per Serving: Calories: 501Total Fat: 16gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1761mgCarbohydrates: 74gFiber: 12gSugar: 16gProtein: 19g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. Thank you SO much! <3

Recipe inspired and adapted by

<3 Courtney

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Monday 20th of December 2021


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Wednesday 10th of November 2021


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Wednesday 4th of August 2021

Can I use anything else in place of flax egg? I don't have any flaxseed.

Courtneys Homestead

Wednesday 4th of August 2021

Do you have any egg replacer? You could use 2 “eggs” from egg replacer if you have that on hand? Or chia seeds? Let me know if you don’t any any of those.

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