Ok, I know I’ve been terrible at keeping up but my life is crazy right now! I’m back with a new recipe from my childhood that will knock your socks off though! This is one of those recipes that everyone cannot believe is vegan, poised to become a crowd favorite.

Like almost every recipe here I grew up eating this but haven’t thought to veganize it until recently. My mom and I sat down a couple weekends ago and went through recipes to see which ones I could make vegan and this was that one I was most excited about. It’s ooey gooey goodness and we ate almost the entire pan in one sitting! So let’s gather the ingredients and get started cooking! Also, I must apologize for the poor quality of photos for this post but we forgot to bring the camera!

For this recipe you will need 1 pkg Beefless Ground, 2 pkg your favorite vegan cheddar cheese slices (I used FYH), 1 can green chiles,  6 sliced canned jalapenos chopped fine, 1 can drained whole kernel corn, 1 can cream style corn, 2 pkgs Vegan Cornbread,  2 tsp ground flaxseed , 2/3 cup (plus a little extra) almond milk .

Start by making your cornbread by mixing the boxes of cornbread with flaxseed and milk. The reason I say you need a little extra almond milk is because you want the cornbread mix to be a little “soupy,” as my mother would say. This helps it to spread easily. Don’t make it too runny, just a splash or two more should do the trick. Now let that set a little while you continue getting things ready.

Preheat your oven to 350ºF. In a pan over medium-high heat brown the beefless ground and char it a little, this helps really bring out the flavor. I do this stirring constantly to make sure it doesn’t burn for about 5 minutes. Once the beefless ground is charred add in the green chiles, jalapenos, and both corns. Add about a half of a cup of water to this mixture and take it off the burner. I feel you could probably skip this entire step if you were short on time but I have not personally tried it. You could just combine all these ingredients in a bowl and then use it that way.

In a 9×13 pan place half of the beefless ground mix followed by the slices of vegan cheese. The cheese should almost completely cover all of the beefless ground mix. Stir your cornbread mix and pour half on top of the cheese. Smooth out the cornbread so that it covers the entire pan and no cheese is visible (this won’t be a very thick layer). Repeat these layers ending with cornbread on top (You should have 2 layers total). This is the beefless ground mix on top of the cornbread

Place your casserole uncovered into the preheated oven. Set timer for 55 minutes and check to see if the cornbread is lightly browned on top. Continue to cook in 5 minute increments until cornbread is set and light brown. It took a total of 1 hr and 5 minutes for mine to be done. Remove from heat and eat!

The finished product on my moms old school plates!

Mexican Cornbread Casserole

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Ingredients:

• 1 pkg Beefless Ground
• 2 pkg your favorite vegan cheddar cheese slices (I used FYH)
• 1 can green chiles
• 6 sliced canned jalapenos chopped fine
• 1 can drained whole kernel corn
• 1 can cream style corn
• 2 pkgs Vegan Cornbread
• 2 tsp ground flaxseed 
• 2/3 cup (plus a little extra) almond milk 

Directions:

1. Preheat oven to 350ºF. Combine cornbread mix, flaxseed, and almond milk. Add additional milk until cornbread is thinner (a splash or two more). Do not add too much milk or the cornbread will not get done. It should be easily spreadable but not overly runny.
2. In a pan over medium-high heat char beefless ground. Once charred add green chiles, jalapenos, and both corns. Remove from heat. (If short on time you could just combine these ingredients in a bowl and not worry with heating them, but I haven’t tried this)
3. In a 9×13 pan place half of beefless ground mix and top with slices of vegan cheese. The cheese should almost entirely cover the beefless ground mix.
4. Stir cornbread and pour half on top of cheese, spread out in a thin even layer.
5. Repeat these steps ending with cornbread on top, 2 layers total.
6. Bake in preheated oven for 55 minutes. Check to see if cornbread is set (not jiggly) and slightly brown. If not, continue to cook in 5 minutes increments until it is.
7. Serve and enjoy!

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I hope you enjoy this oeey gooey childhood favorite of mine, contact me with any questions. Don’t forget to follow me to stay up to date on my posts and get new recipes!