Pumpkin Maple Baked Bean Cornbread Casserole

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Maple baked beans with a pumpkin twist all topped with a lightly sweetened cornbread. The result is a casserole that kept us coming back for more and more. See my tips & suggestions below on making-ahead, substitutions, and Thanksgiving potluck options.

Yield
6 servings
Prep Time
20 Minutes
Cook time
50 Minutes
Total Time
1 Hour, 10 Minutes

Ingredients:

For the Pumpkin Maple Baked Beans
  • 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
  • 1/4 tsp ground cinnamon
  • 1/2 cup dried cranberries
  • 1 tsp kosher salt, or to taste
For the Vegan Cornbread
  • 1 cup cornmeal
  • 1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)
  • 2 tbsp ground flax
  • 3/4 tsp kosher salt
  • 1 tbsp baking powder
  • 1/4 cup organic cane sugar
  • 1 cup almond milk
  • 1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or canola)

Directions:

  1. Preheat oven to 400°F. 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. Cornbread: 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 400°F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.

Does not keep well for leftovers (it dries out a bit). I suggest serving immediately or halving the recipe if needed.

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