Chili-Cornbread Casserole

5.0 (1 reviews)

For the Chili Layer:
4 15 1/2-oz. cans kidney beans, drained
2 12-oz. pkgs. burger crumbles
1 cup canned or frozen corn kernels
2 15-oz. cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. onion powder
1 tsp. cumin

For the Cornbread Layer:
2 cups yellow cornmeal
1 1/2 cups whole-wheat flour
1 Tbsp. baking powder
1 tsp. salt
2 cups soy milk, original flavor
4 Tbsp. vegetable oil
1 Tbsp. maple syrup
1 4-oz. can green chilies, drained (optional)

• Mix all the ingredients for the chili layer together and spread into a 9″x3″ baking dish. Set aside.
• In a bowl, combine all the dry ingredients for the cornbread layer. In a separate bowl, combine the wet ingredients.
• Add the liquid mixture to the dry mixture and stir until just blended.
• Pour this cornbread batter over the chili mixture and spread to the edges of the dish.
• Bake at 375°F for 20 to 25 minutes, until a toothpick inserted into the cornbread comes out dry.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind