This is easy vegetarian comfort food! Slow Cooker Cornbread Casserole is a quick recipe that’s perfect for cold Fall evenings.
When I think of food in the slow cooker, I think of comfort food. Soups, casseroles, creamy goodness.
There’s something wonderful about adding ingredients in a slow cooker and coming back to an amazing dinner!
While this recipe isn’t one that you can “set and forget”, this Cornbread Casserole recipe is easy to make .
A great side dish or main course
We ate this as the main dish for dinner. But if you’re cooking a meat dish, this would be a perfect side dish along with a vegetable!
Because it’s a slow cooker dish, this would be nice to take to a holiday meal: as a Thanksgiving side or for Christmas dinner. Slow cookers travel pretty well!
Is this dish vegetarian?
Yes, this is vegetarian! It’s not vegan due to the ingredients in the cornbread. But it contains milk and eggs.
Ingredients/Substitutions
Canned kidney beans
Canned pinto beans
Onion
Bell peppers- Use any color you’d like!
Garlic
Tomato sauce
Diced tomatoes
Olive oil
Salt/pepper
Chili powder
Jiffy corn muffin mix- I use this because it’s easy, but feel free to make your own cornbread batter!
Canned corn- the whole kernel corn, not the cream style corn!
Other additional ingredients
The above are basic ingredients, but you can always step it up a bit with a few more toppings!
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Ground meat: Cook the meat first before you add it to the casserole. Ground beef, ground turkey, or ground chicken would go great in this!
How to make
Dice the bell pepper and onion into small pieces.
Add olive oil to a large pan and add the pepper, onion, and garlic. Sautee for 2-3 minutes until the vegetables are soft.
Add to the bottom of a greased slow cooker and add both cans of beans, tomato sauce, diced tomatoes, pepper, and chili powder.
Mix thoroughly and slow cook on HIGH for 1 hour.
Prepare the Jiffy cornbread mix in a large bowl according to the instructions. Add the drained can of corn and combine.
Spread the cornbread mixture evenly over the bean mixture, replace the lid, and cook on HIGH for 1 hour or until a toothpick comes out clean in the cornbread.
Divide into bowls and serve with your favorite toppings and sides.
What to serve with this
If you’re eating this as a main dish, feel free to have a vegetable as a side. I keep frozen broccoli and green beans in the house as an easy and tasty side dish. A nice salad would be good, too!
How to store
When the casserole comes to room temperature, store any leftovers in an airtight container (Rubbermaid storage containers are my favorite) and keep in the fridge for 3-4 days.
I’ve never frozen this, so I don’t know how well it would reheat after being in the freezer.
Slow Cooker Cornbread Casserole
This is easy vegetarian comfort food! Slow Cooker Cornbread Casserole is a quick recipe that's perfect for cold Fall evenings.
Ingredients
- 1 yellow onion
- 1 bell pepper, any color
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 8-oz can tomato sauce
- 1 15-oz can diced tomatoes
- 1 tablespoon chili powder
- Salt and pepper, to taste
- 1 box Jiffy cornbread mix
- 1 can corn, drained and rinsed
Instructions
- Dice the bell pepper and onion into small pieces.
- Add olive oil to a large pan and add the pepper, onion, and garlic. Sautee for 2-3 minutes until the vegetables are soft.
- Add to the bottom of a greased slow cooker and add both cans of beans, tomato sauce, diced tomatoes, pepper, and chili powder.
- Mix thoroughly and slow cook on HIGH for 1 hour.
- Prepare the cornbread mix according to the instructions. Add the drained can of corn and combine.
- Spread the mix evenly over the bean mixture, replace the lid, and cook on HIGH for 1 hour or until a toothpick comes out clean in the cornbread.
- Divide into bowls and serve with your favorite toppings and sides.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 1284mgCarbohydrates: 70gFiber: 10gSugar: 16gProtein: 12g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
Michelle
Friday 1st of December 2023
I made this the other night, but it took MUCH longer than 2 hours to cook it. It's possible I had an issue with my slow cooker not heating up as hot as it should go. I also may have added too much cornbread topping mix as I didn't have the Jiffy mix so just made my own batter. After 1.5 hours the middle of the bread was still soupy and I had to put it in the oven at 375 for almost 40 minutes more to get it cooked through.
Turned out delicious, however. Just be aware it may need longer (or just cook in the oven in a casserole dish).