Dump all of the ingredients into a mixing bowl and stir well.
Pour into a greased 8"x 8" casserole dish and flatten the batter out evenly.
Bake at 350°F (177°C) for 1 hour until slightly golden on the edges.
Serve warm.
Notes
Variations of vegan cornbread casserole:
Onion - The original recipe calls for a small onion diced. You can add it or leave it out.
Sweet Cornbread Casserole - for a sweet cornbread, add an additional tablespoon of sugar.
Southwest Cornbread Casserole - add 1/2 cup of chopped onions, peppers of choice plus 2 tsp of taco seasoning. This makes a great addition to any Mexican style meal or my Vegan Taco Soup!