This Chili Cornbread Casserole is one of the BEST casseroles I've ever made! Sweet, crispy cornbread is baked on top of warm, comforting & hearty chili, making it a fantastic two in one kind of meal! This is bound to be a crowd favourite and perfect for any dinner!
In the same container as the vegan milk mixture (just to avoid using extra containers), mix all the wet ingredients (egg replacer, vegan butter, sugar and maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Stir in the diced jalapeño.
Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.
Putting it All Together
Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some vegan sour cream, vegan cheese and some more heat if desired, such as hot sauce or jalapeño slices!
**If you want a more liquid-y chili, minus 1/4 cup uncooked quinoa from the chili. I wanted mine very hearty and thick, so that’s why I added an extra 1/4 cup quinoa.The prep time is so “short” because you can prep the cornbread topping while the chili is being made!