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Cajun Lentil Cornbread Casserole Recipe

An easy vegetarian meal full of protein and fiber, this Cajun Lentil Cornbread Casserole is made in a oven-proof skillet to start cooking on the stove and continue in the oven without the fuss of additional pans.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 7 -8
Author Tessa Fisher


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 celery stalks chopped
  • 1 green bell pepper seeded and diced
  • 3 garlic cloves minced
  • 1-15- ounce can diced tomatoes undrained
  • 2 1/4 cups water
  • 1 1/4 cups dry red split lentils
  • 1 1/2 tablespoons Cajun seasoning store-bought or homemade mix*

Cornbread Dumplings

  • 1 cup cornmeal
  • 2 tablespoons almond flour gf oat flour or sorghum flour will work too
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon Cajun seasoning
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1 egg lightly beaten
  • 2 tablespoons olive oil
  • 2 tablespoons honey


  1. Preheat oven to 400 degrees Fahrenheit. In a 12-inch cast iron skillet or oven-proof skillet, add olive oil and cook onions, celery, and bell pepper over medium-high heat, stirring occasionally until onions have started to turn translucent and vegetables are tender, about 5-7 minutes. Add garlic and cook for an additional minute.
  2. Stir in diced tomatoes and their juices, followed by the water and dry lentils. Bring to a boil and then reduce heat to low. Cover most of skillet with a cover or metal baking sheet. Allow to simmer for about 12 minutes or until lentils are tender and water has reduced. Remove cover (with oven mitt) and remove from heat. Add in Cajun seasoning and stir to incorporate.
  3. While the lentil mixture is simmering, place the dry ingredients for the cornbread dumplings in a medium bowl. Whisk to combine. Add almond milk, egg, olive oil, and honey. Stir to combine and set aside until your lentils are done simmering.
  4. Drop seven to eight mounds of cornbread batter on top of lentils. Place skillet in the oven and bake for 15-20 minutest or until the cornbread has started to brown. Remove from oven and serve immediately. Store leftovers in an airtight container in the refrigerator.

Recipe Notes

*If using a store-bought Cajun seasoning mix, make sure it is gluten-free.