Entrees, Vegan Food

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!

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Chilli Bake Topped with Cornbread

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


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



  • 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. This sounds yummy. Is there anything to replace the sugar with by chance?

  2. What size is your casserole dish??

  3. 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.

  4. Do we need the sugar? Can we use any other sugar?

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