Pumpkin Maple Baked Bean Cornbread Casserole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 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
1. 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. 2. 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.3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined. 4. 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. Note: Does not keep well for leftovers (it dries out a bit). I suggest serving immediately or halving the recipe if needed.
