Chilli Bake Topped with Cornbread

5 from 1 reviews

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




Cornbread Batter:


  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!

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