Chilli Bake Topped with Cornbread

If you love shepherd’s pie, chilli or casseroles, then this is the recipe for you! This is like a chilli shepherd’s pie with cornbread on top instead of potato! Hope you love this recipe as much as I do.

For more tasty and budget-friendly vegan recipes, check out my cookbook!


Chilli Bake Topped with Cornbread

A super flavourful, cozy chilli with cornbread baked on top! A super filling and delicious weeknight dinner idea or crowd-pleasing holiday recipe!

  • Author: Liv B
  • Total Time: 45 minutes
  • Yield: 6 servings 1x




  • 2 tbsp oil
  • 1 medium onion, finely chopped (white, yellow or red all work well)
  • 1 medium sweet potato, diced
  • 2 tbsp chilli powder
  • 2 tsp ground coriander
  • 28 oz can diced tomatoes
  • 14 oz can black beans (or about 11/2 cups cooked)
  • 11 oz can sweet corn (or about 1 cup)
  • 1 ½ cups vegetable broth
  • 1/2 to 1 tsp salt (to taste)
  • Black pepper to taste

Cornbread Batter:

  • 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/2 cup melted vegan butter
  • 1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water


  1. In a large pot on medium heat, add 2 tbsp oil and onions and cook about 5 minutes until translucent.
  2. Add sweet potato and cook another 2-3 minutes, stirring frequently.
  3. Add chilli powder, coriander, diced tomatoes, black beans, corn and broth.
  4. Bring to a simmer, then cover and cook 15 minutes, stirring occasionally, until sweet potato is fork-tender.
  5. Preheat oven to 400 F.
    Meanwhile, prepare the cornbread batter: 
  6. In a small bowl, stir together the non-dairy milk and vinegar. Set aside. In another small bowl, combine egg replacer and water and stir to combine. Set aside.
  7. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
  8. Add melted vegan butter, vegan egg mixture, and non-dairy milk mixture. Stir until it becomes a batter.
  9. Pour the chilli into a large casserole dish and use a spoon to smooth out the top. Pour the cornbread batter gently overtop and smooth again with a spoon.
  10. Bake 20 minutes or until cornbread becomes slightly golden and a toothpick inserted in the center comes out clean (no batter on it).
  11. Allow to cool slightly before serving. Enjoy!

  1. Alyssa says:

    So delicious! I made a few variations – I added some cumin (1 1/2 tsp I believe) and instead of corn meal and AP flour, I used masa harina and oat flour (1 cup of each) to make it gluten-free for my roommate.

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