Real Recipes From Real Home Cooks ®

joanna's vegetarian cornbread casserole

★★★★★ 4
a recipe by
Joanna Gotwald
Ravenna, OH

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.

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 @kitchencrew
★★★★★ 4
serves 4 to 6 people
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For joanna's vegetarian cornbread casserole

  • 1
    bag mornigstar brand crumbles (freezer section by meatless burgers and such) it is a vegetable meat substitute
  • 1 tsp
    emeril's essesence seasoning
  • 1 sm
    onion, chopped
  • 1/3 c
    baby bella mushrooms (1/3 cup after chopping)
  • 1/3 c
    broccoli, chopped (i use pre-cut flowerettes in a bag)
  • 1/4 c
    bell pepper, orange, yellow or red, chopped
  • 1 1/2 c
    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 c
    sour cream
  • 1 c
    mexican 4 cheese blend, shredded (kraft)
  • 1/2 c
    milk (whole vitamin d milk)
  • 1 Tbsp

How To Make joanna's vegetarian cornbread casserole

  • 1
    Preheat oven to 425 degrees Grease a 9x13 baking dish or for a thicker casserole use a 2 quart high side casserole dish.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    Top the cornbread with the morningstar crumbles, onion, mushroom and broccoli mix.
  • 7
    Cover the crumbles with the cheese and top with the remaining cornbread mix.
  • 8
    Bake for 40 to 45 minutes. Let stand for 10 minutes before serving.