Pumpkin Maple Baked Bean Cornbread Casserole
Maple baked beans with a pumpkin twist, topped with lightly sweetened cornbread. A casserole that's sure to be a crowd-pleaser.
Maple baked beans with a pumpkin twist, topped with lightly sweetened cornbread. A casserole that's sure to be a crowd-pleaser.
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 cup dried cranberries
- 3 (15oz) cans navy beans drained and rinsed
- 1 sweet onion chopped finely
- 1 large garlic clove minced
- 3 tbsp blackstrap molasses
- 4-5 tbsp pure maple syrup to taste
- 1.5-2 tbsp regular mustard
- 1 tbsp ketchup
- 2 tbsp apple cider vinegar
- 1/2 cup canned pumpkin
- 1 tsp kosher salt or to taste
- 1 cup cornmeal
- 1 cup flour (i used 1/2 cup oat flour and 1/2 cup almond but other flours should work)
- 2 tbsp ground flax
- 3/4 tsp kosher salt
- 1/4 cup organic cane sugar
- 1 cup almond milk
- 1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or
- Carbohydrate 48.2735979731313 g
- Cholesterol 2.45 mg
- Fat 2.02733909304587 g
- Fiber 4.99644170130345 g
- Protein 5.08720540710201 g
- Saturated Fat 0.565170823129015 g
- Serving Size 1 1 Serving (133g)
- Sodium 494.791271595748 mg
- Sugar 43.2771562718278 g
- Trans Fat 0.248449393707025 g
- Calories 224 calories
Step-by-step
- Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.
- Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.
- In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.
- Grease a casserole dish (I used 2.3 L), spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.
Managing Moisture and Starch Control
Baking dense bean fillings beneath a bread layer requires strict temperature management. Cook the bean mixture over low heat until it thickens completely before assembly. Excess liquid will prevent the cornbread topping from baking through, leaving a raw, pasty middle. Bake the dish uncovered at 400F for 35 minutes to evaporate surface steam and promote browning. This casserole dries out rapidly during storage, so consume the entire yield immediately rather than refrigerating portions for later days.
Vessel Selection and Mixing Precision
Standard baking pans require careful sizing to maintain the correct ratio of bean base to bread topping. Use a 2.3-liter casserole dish to ensure the batter spreads evenly without overflowing the rim. Whisk dry ingredients thoroughly to distribute the 1 tablespoon of baking powder evenly throughout the flour and cornmeal. Incorporate wet components gently just until hydrated to avoid developing excess gluten, which toughens the final texture.
