Follow Us on Facebook

Get updates from FaveHealthyRecipes.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Cajun Cornbread Casserole

By: Lindsay Nixon, HappyHerbivore.com

Rate This Article

Comment On This Article

Cajun Cornbread Casserole
This image courtesy of Lindsay Nixon, HappyHerbivore.com

Serve yourself a big serving of Cajun food deliciousness with this Cajun Cornbread Casserole recipe from Lindsay Nixon from HappyHerbivore.com. With healthy casserole recipes like this one, you will never need to struggle to feed good food to friends and family. This hearty dinner idea is definitely one of the yummiest vegan recipes out there.

Ingredients
  • 15 ounces diced tomatoes, undrained
  • 1 small onion, diced
  • 2 celery stalks, minced
  • 3 garlic cloves, minced
  • 1 bell pepper, seeded and diced
  • 2 tablespoons Cajun seasoning
  • 15 ounces kidney beans, drained and rinsed
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1 1/2 tablespoons raw sugar (optional)
  • 3/4 cup nondairy milk
  • 1/4 cup unsweetened applesauce
Instructions
  1. Preheat oven to 400degrees F. Grease a square 8 or 9-inch baking pan or casserole dish.
     
  2. Drain tomato juices into a skillet and chop tomatoes into smaller pieces, and set aside.
     
  3. Add water as necessary until a thin layer of liquid covers the skillet. Saute onion, celery, garlic and bell peppers over high heat until onions are translucent, bell peppers are tender and all of the water has evaporated, about 4 minutes.
     
  4. Turn off heat and mix in 1 to 2 tablespoons of Cajun seasoning, tomatoes and kidney beans, stirring to combine, and set side.
     
  5. In a small mixing bowl, whisk cornmeal, baking powder, salt and additional Cajun seasoning if desired (several dashes so the flour looks speckled when stirred). You can also add 1 to 2 tablespoons of sugar for a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick, but spreadable like hummus and not dry.
     
  6. Pour bean mixture into your baking dish and pat down firmly with a spatula. Spread cornbread mixture on top and bake 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch.
     
  7. Let set out for about 15 minutes before serving (it continues to firm as it cools).
     
  8. Serve with hot sauce, such as Tabasco, on the table.
Notes

Any bell pepper will work here, but green bell peppers will provide those most authentic experience since they are a key part of the “holy trinity” in Cajun cuisine.

This recipe comes courtesy of blogger and cookbook author Lindsay Nixon. You can find more of Lindsay's recipes at http://happyherbivore.com/

Newsletter Signup

Free Newsletter!

Subscribe to our newsletter dedicated to providing the very best healthy meal ideas, cooking tips, healthy recipes & special offers.

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.favehealthyrecipes.com