joanna's vegetarian cornbread casserole

Name: Joanna's Vegetarian Cornbread Casserole
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 - bag mornigstar brand crumbles (freezer section by meatless burgers and such) it is a vegetable meat substitute; 1 teaspoon(s) emeril's essesence seasoning; 1 small onion, chopped; 1/3 cup(s) baby bella mushrooms (1/3 cup after chopping); 1/3 cup(s) broccoli, chopped (i use pre-cut flowerettes in a bag); 1/4 cup(s) bell pepper, orange, yellow or red, chopped; 1 1/2 cup(s) cornmeal mix (1 box jiffy cornbread mix); 2 - eggs, beaten; 1 can(s) (8 oz) cream style corn (or 1/2 of a 15 oz. can); 1/2 cup(s) sour cream; 1 cup(s) mexican 4 cheese blend, shredded (kraft); 1/2 cup(s) milk (whole vitamin d milk); 1 tablespoon(s) butter

(4 RATINGS)

807 Pinches 1 Photo

Joanna Gotwald

Ravenna, OH

Updated on Oct 16, 2025

Created this one for the JAVA JAM at my office back in 2005. We were doing breakfast foods and I had noticed that at our last JAVA JAM many people didn't eat much because they were vegetarian and most of the breakfast food contained, sausage, bacon, ham and so on. It was a pleasant surprise to the vegetarian's and they ate every bit of it! Even the meat eaters enjoyed it. Hope you enjoy it too.

Rate

Blue Ribbon Recipe

Yes, even a meat lover would enjoy this recipe! The sweetness of the corn and the cornbread really made this delicious. A nice hearty (but not heavy) breakfast to start your day.

— The Test Kitchen

prep time 30 Min

cook time 40 Min

method Bake

yield 4 to 6 people

Ingredients

1 - bag mornigstar brand crumbles (freezer section by meatless burgers and such) it is a vegetable meat substitute
1 teaspoon emeril's essesence seasoning
1 small onion, chopped
1/3 cup baby bella mushrooms (1/3 cup after chopping)
1/3 cup broccoli, chopped (i use pre-cut flowerettes in a bag)
1/4 cup bell pepper, orange, yellow or red, chopped
1 1/2 cups cornmeal mix (1 box jiffy cornbread mix)
2 - eggs, beaten
1 can (8 oz) cream style corn (or 1/2 of a 15 oz. can)
1/2 cup sour cream
1 cup mexican 4 cheese blend, shredded (kraft)
1/2 cup milk (whole vitamin d milk)
1 tablespoon butter

How To Make joanna's vegetarian cornbread casserole

Step 1

Preheat oven to 425 degrees Grease a 9x13 baking dish or for a thicker casserole use a 2 quart high side casserole dish.

Step 2

Cook broccoli in the microwave in 1 tbsp. of water, cover and cook for 2 minutes and 45 sec. Remove from microwave, uncover, rinse quickly with cold water to stop the cooking process and allow to drain well.
Step 3

Cook Crumbles in the microwave for 2 minutes, stir sprinkle with 1 tsp. of Emeril's Essence seasoning and cook for another 2 minutes or until heated through. Set aside.
Step 4

Brown onions and mushrooms in 1 Tbsp butter. Add the broccoli pieces and toss to mix all together. Remove from heat and set aside.
Step 5

Mix cornbread mix, sour cream, eggs, milk, cream style corn and 1/4 bell pepper together in a bowl. Pour half of the mix in to the 9x13 baking dish or 2 quart casserole dish.
Step 6

Top the cornbread with the morningstar crumbles, onion, mushroom and broccoli mix.
Step 7

Cover the crumbles with the cheese and top with the remaining cornbread mix.
Step 8

Bake for 40 to 45 minutes. Let stand for 10 minutes before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 629kcal, carbohydrates: 61g, cholesterol: 138mg, fat: 30g, fiber: 9g, protein: 32g, saturated fat: 13g, sodium: 1191mg, sugar: 18g, unsaturated fat: 17g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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