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5 from 2 votes

Beans and Cornbread Casserole

Prep Time10 minutes
Course: Main Course
Cuisine: American
Author: Courtney Hunter

Ingredients

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 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 cup vegan cheese (optional)

Cornbread topping

  • ½ cup cornmeal
  • 1 ½ cups all purpose flour
  • ⅓ cup sugar
  • 1 TB baking powder
  • ½ teaspoon salt
  • ⅓ cup oil
  • 2 flax eggs ( 2 TB flaxmeal with 4 TB water)
  • 1 ¼ cup plant milk

Instructions

  • Preheat you oven to 375 degrees, grease a 9x13 pan and set aside.
    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.
    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.
    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.
    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.