this summer veggie cornbread casserole is packed with delicious vibrant vegetables, and topped with a layer of incredible cornbread. it makes the perfect side dish for pairing with your favorite plant protein.
the inspiration
I like to make YouTube videos centered around themes. So, I really wanted to do a corn video. When I was thinking and researching corn recipes, an idea for a corn cobbler came up.
In the fall I had made a Chili Cornbread Casserole that I really loved. So, I figured why not make a summer veggie cornbread casserole. Filled with fresh beautiful corn, zucchini, shallot, garlic, and chickpeas.
I am so glad I made this recipe because it truly was delicious. I would enjoy this as a side dish but if you wanted to have it as a main with a side salad you definitely can. This summer veggie cornbread casserole has a lot going on and it is very filling.
the ingredients
- Corn: in the peak of summer I like to use fresh ears of corn. If you are out of season you can use frozen or canned. When I went to the store I bought sweet white corn, somewhat on accident, but it was so good.
- Zucchini: corn and zucchini go together so well. So, I knew I wanted to include some zucchini in this recipe. During mid-August it is also in season so it works out well here.
- Chickpeas: the chickpeas are here to add in some fiber and a little plant protein, as well as just give the dish some substance. You can also used white beans or butter beans.
- Shallot: I typically always opt for a Vidalia onion, but in this case I wanted to use a shallot. It compliments the dish well and has nice flavor.
- Garlic: of course we need some garlic to enhance the overall flavor.
- Olive Oil: we will need olive oil to sauté the vegetables.
- Vegetable Oil: for our cornbread topping we need vegetable oil.
- Cornmeal: this is a main ingredient in the cornbread. You should be able to easily find it in the baking section of your local grocery store. Also, you can order cornmeal online.
- All Purpose Flour: when used in conjunction with the cornmeal it creates the smooth and fluffy cornbread. If you are gluten free, I believe a 1:1 gluten free all-purpose flour should work well.
- Baking Powder: this will of course help to give rise to the cornbread.
- Apple Cider Vinegar: when you add apple cider vinegar to the non-dairy milk it will curdle and make a vegan buttermilk.
- Egg Replacer: egg replacer helps to bind the cornbread together. I like to use the Bob’s Red Mill but you can also use a chia or flax egg.
- Organic Sugar: my cornbread recipe isn’t too sweet so if you like very sweet cornbread feel free to up the sugar in it. If you are in the US I always say to use organic sugar as they may process sugar with bone char. Using organic ensures they do not do that.
- Non-Dairy Milk: You can make this recipe with any non-dairy milk you like as long as it is unsweetened and unflavored. I prefer either Ripple pea protein milk, cashew or almond milk.
making the summer veggie cornbread casserole
To make this recipe it is very simple! You only need one oven-safe pan, either a stainless steel or cast iron. The steps for making this summer veggie cornbread casserole are very simple, making it a great weeknight dinner.
- Sauté the chopped zucchini, corn, shallot, and garlic on stove with oil for 5 to 7 minutes. Season with salt and black pepper. Then, add in a can of drained chickpeas.
- Create a flour slurry by combining water and all purpose flour. This will help to thicken the filling.
- Pour the flour slurry over the vegetable mixture. Mixing to coat everything well.
- Prepare the cornbread batter. Then, pour it over the vegetable mixture.
- Bake the summer veggie cornbread casserole for about 25 minutes. Until it looks dry and golden. A toothpick should come out clean.
- Garnish with green onions and fresh parsley. Scoop out a serving and enjoy.
cornbread making tips
Making homemade cornbread is so easy to do. Of course, if you want a shortcut you can always feel free to use a boxed mix. However, it truly only takes a few minutes to make a delicious homemade cornbread batter.
Making a homemade vegan buttermilk by just simply combining non-dairy milk with apple cider vinegar. This is great for baking as it enhances the overall end result.
One other optional but highly encouraged thing that I like to do is add a little bit of maple syrup and vanilla extract. It makes the flavor so much better and is so delicious. Of course, if you want your cornbread to be a bit more savory you can skip this.
Recipe Storage
For the leftovers you can will just store them in the fridge. You can easily reheat in either the microwave or in the oven. I didn’t try freezing this recipe, so I cannot speak as to how it will work.
why you’ll love this recipe
I think this recipe is great for weeknight dinners. It can be made fairly quickly, and the flavor is delicious. I also love a recipe that is comforting but still has nice wholesome ingredients. All these beautiful veggies fit the bill!
This is a recipe that is great for families as well. It may even help you convince your kids to try some new veggies.
recipe variations
While I of course always encourage you to try a recipe as-is here are some fun ideas you can add to this.
- Make it spicy! Add in some red pepper flakes, chopped jalapeño, or even some hatch chiles.
- Add in more veggies! You can truly go veggie crazy here. Add in tomatoes, carrots, peas, bell pepper. Whatever you like and want to eat.
- Make it cheesy! Add some vegan cheese on top of the cornbread prior to baking, it will melt beautifully into the top.
summer veggie cornbread casserole faq
This recipe contains no nuts or soy. It does use gluten. You can easily make it gluten-free by using gluten-free all purpose flour in place of regular flour.
Up to 5 days.
I personally would not.
You can reheat it in the microwave or in the oven.
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Summer Veggie Cornbread Casserole
Equipment
- Stainless Steel Pan or Cast Iron *need something that can go from stove to oven
Ingredients
Filling
- 1 teaspoon olive oil
- 2 ears of corn corn removed from cob (around 1 ¼ cups)
- 1 medium zucchini chopped
- 1 shallot roughly chopped
- 2-3 cloves garlic roughly chopped
- 1 (16 ounce) can of chickpeas drained and rinsed
Cornbread Topping
- ¾ cup non-dairy milk unsweetened and unflavored
- ½ teaspoon apple cider vinegar
- ¾ cup cornmeal
- ¾ cup all purpose flour
- 2 ½ tablespoons organic sugar
- 3 tablespoons neutral oil vegetable or light olive oil
- 2 teaspoons baking powder
- 1 vegan egg replacer I like Bob’s Red Mill
- ¼ teaspoon salt
- 2 teaspoons maple syrup and 1 teaspoon vanilla extract optional
Flour Slurry
- 3 tablespoons all purpose flour
- 3 tablespoons water
Instructions
- 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: Make 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.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- For this recipe I am using fresh corn off the cob as it is in season. If you would rather use canned or frozen that is fine.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
What vegetable can be used in place of the corn? Want to make this soon! Thank you 😊
Hi Rochelle, this recipe was actually created with corn in mind for being the star of the show. But you can use any veggies you like here 🙂
Yum! Made it (almost) exactly as written, except that I used aquafaba instead of oil and frozen corn instead of fresh. Will definitely make it again.
hi Stephanie! oh yay!!! I am so glad you enjoyed it and love the idea with the aquafaba. Thank you for trying and taking the time to leave a comment/review!
This presentation is so easy to follow Takes all the ??? out of the picture Thank you
The only change I made was I used a mixed frozen veggie instead of corn since that’s what I had on hand and added a packet of umami broth concentrate because of my non vegan family’s taste preferences (I honestly thing their poor taste buds are smothered). I know I would have loved the original recipe but it was still delicious with the substitute and addition. We are getting the last of the zucchinis off of our biggest plant so recipes like this really help figure ways to use them up. The cornbread topper is unique and delicious in this recipe and I’ll definitely keep this on rotation. Another hit Francesca.
Hi Babs! I am so glad you enjoyed it yay!!! so happy it can help out. THank you for trying it and taking the time to leave a comment!!