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.
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 .
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!
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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.
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!
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!
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.
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!
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
Recipe details
- 6 cups
- Prep time: 10 Minutes Cook time: 2 Hours Total time: 2 hr 10 min
Comments
Share your thoughts, or ask a question!
Sounds so good!
Quick question, how do you grease a crockpot when the sides and base will just melt it away before you can add the cornbread mix?