Feed A Crowd Cornbread Casserole
Hearty and rich Mexican-inspired filling with a savory cornbread topping, featuring Lion’s Mane Crumbles from Big Mountain Foods. Easy, adaptable, and enough to feed a holiday crowd.
Servings Prep Time
6-8servings 30minutes
Cook Time
45minutes
Servings Prep Time
6-8servings 30minutes
Cook Time
45minutes
Ingredients
Casserole Filling
Cornbread Topping
Topping
Instructions
  1. In a large skillet, sauté onions in vegetable oil on medium heat for 5 minutes, until the onions are lightly transparent.
  2. Add the diced pepper and garlic, and sauté an additional 4 minutes.
  3. Add the diced eggplant, cover the pan, and sauté for 5 minutes.
  4. Next, add the zucchini and Lion’s Mane Crumbles and sauté for 3 minutes.
  5. Finally, add the salsa, water, salt, chipotle, and peas. Cover and simmer for 5 minutes, stirring occasionally.
  6. Preheat the oven to 375F.
  7. Spread the crumbles mixture into an 8×8 pan (or 9×9 or Dutch oven)
  8. For the cornbread: Combine the unsweetened milk with the vinegar and set aside.
  9. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and nutritional yeast.
  10. Add the milk mixture, maple syrup, and oil. Mix well.
  11. Fold in the corn.
  12. Spread the cornbread batter evenly on top of the crumbles mixture.
  13. Arrange tomato slices and chopped cilantro on top.
  14. Bake for 45 minutes until cornbread is cooked through and mixture is bubbling underneath.
Recipe Notes

(*)If you’re one of those unlucky people who can’t eat cilantro, substitute it with parsley.

  • This recipe can be made in an 8×8 or 9×9 baking dish or Dutch oven; it must have at least 2 inch sides.
  • Serve Feed A Crowd Cornbread Casserole with a simple green salad or coleslaw.
  • Store leftovers in the refrigerator for up to 5 days.

 

Share this: