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–+ servings
Summer Veggie Cornbread Casserole

Summer Veggie Cornbread Casserole

This summer veggie cornbread casserole is a perfect side dish or main, filled with delicious veggies and an amazing cornbread topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 345 kcal

Equipment

  • Stainless Steel Pan or Cast Iron

Ingredients
  

Filling

  • 1 teaspoon olive oil
  • 1.25 cups corn corn removed from cob (around 2 ears)
  • 1 medium zucchini chopped
  • 1 medium shallot roughly chopped
  • 2-3 cloves garlic roughly chopped
  • 1 can (16 ounces) chickpeas drained and rinsed

Cornbread Topping

  • 0.75 cup non-dairy milk unsweetened and unflavored
  • 0.5 teaspoon apple cider vinegar
  • 0.75 cup cornmeal
  • 0.75 cup all purpose flour
  • 2.5 tablespoons organic sugar
  • 3 tablespoons neutral oil vegetable or light olive oil
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 2 teaspoons maple syrup optional
  • 1 teaspoon vanilla extract optional

Flour Slurry

  • 3 tablespoons all purpose flour
  • 3 tablespoons water

Instructions
 

Preparation

  • Preheat oven to 375°F (176°C).
  • In a large stainless steel sauté pan or cast iron pan, sauté the garlic, onion, zucchini, and corn in oil. Season with a sprinkle of salt and pepper. Cook over medium low heat for 5 to 7 minutes until the onions turn translucent.
  • Prepare the cornbread batter: Add the apple cider vinegar to the nondairy milk to make vegan buttermilk. Mix together and set aside for 5 minutes to curdle. In a large separate bowl add the cornmeal, all purpose flour, baking powder, organic sugar, and salt. Whisk together until well incorporated. Then add in the vegan buttermilk, egg replacer, and oil. Whisk together until a batter is formed. If the batter feels too thick you can add in 1 to 2 tablespoons (15 to 30ml) more of water.
  • Once the vegetables are done cooking, make the flour slurry. Whisking the all purpose flour with the water. Then add in the can of chickpeas to the vegetables and the flour slurry. Use a spoon to mix everything around.
  • Pour over the cornbread batter.
  • Bake in the oven for 25 minutes or until the cornbread is golden and fluffy.
  • Allow to cool for 10 minutes before serving and enjoy. Garnish with green onion and fresh parsley if desired.

Notes

Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.

Nutrition

Serving: 1casserole servingCalories: 345kcal
Keyword casserole, cornbread, Main Dish, side dish, Summer Veggie Cornbread Casserole, vegetarian
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