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Slow-Cooker Bean and Cornbread Casserole

bean and cornbread casserole2

This recipe was actually inspired by one that I found online years ago, but now I can’t find it again. That used to happen a lot- I’d print out a recipe then never be able to re-find the source. Of course, now that I pin all the dishes I see online and want to try on my ‘Vegan Food To Make Your Tummy Growl’ board on Pinterest, that doesn’t happen anymore! Perfect solution!

I especially love making this dish on snowy or rainy afternoons- there’s just something so cozy about having my red crock pot going in the kitchen and knowing that I’m not going to have to make dinner. I know the ingredients list looks long, but I think you’ll find most are things you already have in your pantry and fridge.


Slow-Cooker Bean & Cornbread Casserole
Serves 6
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Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
  1. 1 green or red bell pepper
  2. 1 sweet or white onion
  3. 3 cloves garlic
  4. 1 can (15oz) red kidney beans, drained and rinsed
  5. 1 can (15oz) pinto beans, drained and rinsed
  6. 1 can (15oz) black beans, drained and rinsed
  7. 8-10oz tomato sauce
  8. 15 oz can diced tomatoes w/ chilies
  9. 1 can cream corn, halved
  10. 2 teaspoons chili powder
  11. 1 teaspoon pepper
  12. 2 teaspoon salt
  13. 1 teaspoon hot sauce
  14. 1/2 cup yellow corn meal
  15. 1/2 cup AP flour
  16. 1 1/4 teaspoon baking powder
  17. 1 teaspoon salt
  18. 1 tablespoon sugar
  19. 3/4 cup non-dairy milk
  20. 1 egg replacer mix of choice (I've used chia seeds, and I've also used banana-both worked!)
  21. 1 1/2 tablespoon vegetable oil
  1. Spray the inside of your slow cooker with non-stick spray.
  2. Chop onions and bell peppers, and mince garlic cloves. Water saute over medium until tender, 6-8 minutes, then add to the slow-cooker. Add the beans, tomatoes, tomato sauce, 1/2 can of the creamed corn, spices and hot sauce. Mix, cover and cook on high for about 1 hour.
  3. In a separate bowl, combine the cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacer, oil, and the rest of the creamed corn. Mix well.
  4. Lade over the bean mixture in the slow cooker, making it nice and smooth.
  5. Cover again, and cook for another 90 minutes on high (sometimes my cornbread takes another 30 minutes beyond that- just slice into yours to see if it's done!)
That Was Vegan? http://www.thatwasvegan.com/


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{ 48 comments… add one }
  • Hannah December 21, 2011, 8:09 am

    This sounds a lot like a tamale pie, which I happen to love, so I’m dying to try your recipe! Hopefully I’ll get some time between Christmas and New Years, because this is going on the “to-make” list.

    • Barb December 21, 2011, 9:42 am

      Very similar! And funny you should mention that, because I have a tamale pie recipe I’ve been meaning to veganize.

  • Bianca- Vegan Crunk December 21, 2011, 9:38 am

    a) That looks DELICIOUS! and b) Please send an invite. I actually went to Pininterest yesterday to request an invite, but they put me on a waiting list. πŸ™

    • Barb December 21, 2011, 9:42 am

      Just submitted you, you should get an invite shortly! See you on there πŸ™‚

  • Gloria Kersh December 22, 2011, 7:58 am

    This looks delicious and I have to agree that it does sound very tamale pie-ish. I bet some Field Roast Chorizo would be good crumbled up in there! UMMMM going to print this now. Merry Christmas/Happy Holidays

    • Barb December 23, 2011, 5:16 pm

      That does sound good! I’m working on a tamale recipe that goes in the oven (rather than the slow cooker) and I’ve been trying a few different meat substitutes- maybe FR Chorizo is the way to go!

  • lee ann December 23, 2011, 4:39 pm

    How much egg replacer do we use?

  • Barb December 23, 2011, 5:15 pm

    Hi lee ann- you should use the equivalent of 1 egg. Sorry if the recipe wasn’t clear.

  • lee ann December 23, 2011, 5:35 pm

    Thank you πŸ™‚

  • holly January 2, 2012, 8:18 am

    Hi Barb, I got slow cooker last year, which I have not yet used (slightly intimidated). I saw this recipe and it looked so yummy I have to try it today. Would you mind sending me an invite to Pinterest? I’d love to find a better way to organize my online finds.

    Thanks for the recipe!

    • Barb January 2, 2012, 9:04 am

      Hi Holly- don’t be intimidated by your slow cooker πŸ™‚ Honestly, they’re super easy to use.

      I just sent you a pinterest invite, enjoy!

  • trina January 6, 2012, 10:19 am

    Ooh yum! What a good idea!

  • Rikki February 28, 2012, 9:29 am

    Can you replace the cream of corn with regular corn? It is the only ingredient I don’t have!

    • Barb February 28, 2012, 9:34 am

      I’ve never tried to substitute creamed corn in this dish so I can’t say for certain, but if you google “Substitute creamed corn” there are a couple of website with ideas, most seem to be along the lines of putting some corn in a food processor with milk and cornstarch.

      If you try it, let me know how it turns out!

  • Rikki February 28, 2012, 9:44 am

    It looks like I can make cream of corn with a can of corn, 1/2 c of milk and 1tsp of cornstarch! My slow cooker went kaput on me however, this recipe is too tempting! I am going to try it in the oven. I will keep ya posted!


  • Geri Sears August 30, 2012, 5:47 am

    What is AP flour? Couldn’t you use biscuit mix and add corn to it? Thanks! Pita, Jr.

    • Barb August 30, 2012, 5:49 am

      All Purpose flour. I’ve never tried it with biscuit mix, but it might work. Let us know!

  • Alisa October 13, 2012, 9:36 am

    Sounds yummy! I think I will be trying this very soon.

  • Jack Barmettler November 27, 2012, 10:18 am

    I would like to get started on the PINEREST and need an invite.

    • Barb December 4, 2012, 7:43 am

      Sorry for the delayed response- WP thought your comment was spam πŸ™‚ I just sent an invite to the email you provided.

  • Brittany July 9, 2013, 4:34 pm

    Would this work if I use regular milk and a egg?? I’m not vegan but this looks delightful. I just don’t want to buy something that I won’t use and will end up going bad.

    • Barb July 10, 2013, 7:23 am

      I guess, I’ve never made it that way so I can’t say for sure.

  • Steve Farina August 11, 2013, 4:15 am

    Great recipe, looking forward to trying, but I do not know hat an egg replacer is? Can you assist?

    • Barb August 13, 2013, 7:09 am

      It’s something that replaces an egg. You can use Chia seeds, flax seeds, or Ener-G. Healthier and more compassionate alternatives! πŸ™‚

  • Martin November 25, 2013, 12:20 pm

    We tried this recipe a couple of weeks ago using milled flax-seed as our egg replacer and it was honestly one of the greatest meals we have ever eaten. It tasted absolutely fantastic and is going to become a fixture of our meal plans so thankyou so much for sharing the recipe.
    The only issues we had were with the cornbread not cooking in the slowcooker. We had it on high for a good two and half hours but the centre of the bread was still somewhat liquid. I stuck the ceramic pot from the slowcooker in the oven uncovered for about 25 minutes and it was done beautifully.

    • Barb November 26, 2013, 8:19 am

      I’m sorry it didn’t work out perfectly! Maybe you used a smaller crockpot, and so the cornbread layer was thicker…? Well, anyway I’m glad you were able to make it work!!!

  • Susan B January 4, 2014, 9:15 pm

    Had this tonight – really tasty and great for a snowy 20 degree night! The non-vegans across the table loved it! Love the new arrangement on the recipes; everything is so easy to find.

    • Barb January 4, 2014, 9:51 pm

      Thanks for letting me know! It’s one of my cold weather favorites πŸ˜‰

  • Michelle Brooks January 21, 2014, 2:26 pm

    Looking forward to making this! I made a similar, oven baked chili cornbread recipe that was delicious so hoping this crockpot version is as good πŸ™‚ Just a question about the creamed corn – if it has milk in it, it isn’t vegan, so is this recipe not supposed to be listed as a vegan dish?

    • Barb January 21, 2014, 2:44 pm

      I’ve never seen canned cream corn that *wasn’t* vegan. It usually contains corn, water, corn starch… all of which are vegan.

  • Kris January 23, 2014, 1:15 am

    Hi. This looks yum and I was wondering if I could make it ahead of time and if it would keep in the crockpot all day without the cornbread getting mushy? I am looking for a recipe that I can make in the morning, go play in the snow all day and have ready in the evening when we return. Also is the hot sauce enough to turn off little kids? Should I leave it out to be safe?

    • Barb January 27, 2014, 3:23 pm

      It’s not that spicy, so it really depends on your kids. To be safe you can always leave the hot sauce out and serve it on the side. And I think you could make it ahead of time then reheat it, if that’s what you mean. The cornbread will soak up more of the “juice”, but it’ll still be yummy!

      • Susanspeak April 9, 2014, 5:49 pm

        Could you plug in the crockpot/slowcooker into a timer and set the timer to turn on at the right time for the recipe? You would, of course, have to already have set the crockpot/slowcooker on the right setting so that when the electricity gets to it it turns no. Any thought?

        • Barb April 11, 2014, 6:58 am

          Umm… not sure! I’ve never used a timer with my slow cooker!

  • Michele January 25, 2014, 7:44 am

    This recipe looks so good, just want to confirm the amount of corn. It appears that it uses 1.5 cans of corn, is this correct? Thank you!

    • Barb January 25, 2014, 12:10 pm

      You know what’s kind of funny? I just changed this the other day to make it (I thought) less confusing, but I just made it more. It’s just supposed to be one can of creamed corn, halved. I’ve updated the recipe… hope you enjoy!

      • Michele January 26, 2014, 7:51 am

        Thank you! I’m making it today, am sure it’s going to be delicious!

  • Michelle Brooks January 25, 2014, 4:13 pm

    Barb, yes, I’ve seen those ingredients also, but I’ve also seen creamed corn with milk. I just made my own, using frozen corn boiled a bit, then half the corn put in the blender for a bit with almond milk, salt, pepper then added back to the whole corn. Worked great!

  • Stacey November 23, 2014, 12:49 pm

    Hi! I’m about to make this tripe right now but I’m confused by some of the directions. It says “mix, cover, and cook on high for about one hour on low”. What exactly do u mean? Do I start on high and then switch to low after an hour?

    • Barb November 23, 2014, 2:13 pm

      Yikes! Sorry it’s supposed to just say “high”! Fixed now.

  • Melissa December 20, 2014, 2:43 pm

    Hey I read the instructions on high for the first hour so that’s how I just cooked it. May want to make that more clear. Hope it doesn’t make a difference as it’s for a chilli party. Thank you for sharing the recipe as I’m the only one bringing one veggie friendly!

  • Alex December 7, 2015, 2:37 am

    Would this work in an oven?

    • Barb December 15, 2015, 1:15 pm

      I’ve never tried, sorry!

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