Pumpkin Maple Baked Bean Cornbread Casserole

121 comments

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I always say the best recipes follow the worst disasters. And that’s just what happened yesterday. Because if one more thing went wrong, I was debating putting up a ‘Closed, please come again’ sign on the blog all Thanksgiving weekend.

The first step was admitting that I’m all baked out at the moment, which probably means I won’t bake for 3 long days before I’m desperate to bake something again. Cooking tends to be less risky when creating new recipes anyways. It’s not an exact science and I get to be careless and wild.

Add an extra tablespoon of milk by mistake? There are bigger problems. Dump an extra 3/4 cup of vegetables into the pot? I encourage it. Spill the container of salt in the pot? Ok, that’s bad. You know I’ve been there. And scooping off the salt on top…it doesn’t help one bit.

The more I think about it, the more I really love to cook. Salt spills and all.

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This casserole is inspired by Jessica’s Chili cornbread pasta bake as well as Ashley’s version.

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I decided to play around with my Maple Baked Beans recipe and it turned out fantastic. The old version is a slow cooker version, but I wanted to create one that could come together in just 15 minutes. I also added some pumpkin and a touch of cinnamon for a seasonal kick!

Boy, was I glad I did. And I saved my pumpkin from growing hair over the weekend.

As I tasted and cooked, I kept saying something was missing. I tried adding just 1 tablespoon of ketchup and it all came together perfectly. Surprisingly, this was not Eric’s idea but I think he’s rubbing off on me!

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The cornbread comes together in just a few minutes.

I spread the bean mixture into a 2.3L greased casserole dish.

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The cornbread layer went on top!

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Then I baked it for about 35-40 minutes until golden. Cook time will vary based on the size of dish you use.

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Sweet, Sweet casserole we have a winner.

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Comfort food to the max.

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Some things to note:

1) I suggest serving this immediately for best results. I tried reheating it in the microwave and it was still good, but keep in mind that the beans soften the cornbread with time. It’s best served immediately.

2) If you plan on bringing this somewhere for Thanksgiving, here’s what I would do: Prepare the bean mixture on the stove top at home and scoop it into your casserole dish. Add your DRY cornbread ingredients into a large zip-lock bag. In a jar or leak-proof container, add your milk and oil (unless of course you can get these two ingredients where you are going!). Once you arrive, all you have to do is mix the wet and dry cornbread ingredients, spread on top of beans, and bake. Just an idea!

3) Can I bake the cornbread on its own? Updates: I baked the oat flour and almond flour version on its own and it was quite crumbly, so I will need to work on the GF version more. I also tried using spelt flour and it held together quite well, but it wasn’t the best tasting version. More testing required! I also plan on making a pumpkin cornbread too.

4) I made the bean mixture the night before and let it sit in the fridge overnight. It saved time and also helped the flavours develop a bit more.

5) The cornbread is quite thick- about twice the size of the bean mixture when baked. We didn’t mind it one bit (I actually preferred lots of cornbread), but I thought I would mention it in case you have different expectations.

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For my Canadian readers celebrating Thanksgiving this weekend, have a great one! If you’re looking for last minute Thanksgiving recipes, check out my post from last year for lots of ideas. If you’re not celebrating, I still encourage you to make this casserole!

We’re off to my in laws tomorrow, with vegan food in tow. It’s a good thing they already know I’m crazy.

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{ 121 comments… read them below or add one }

Gina @ Running to the Kitchen October 7, 2011

Ever since making Mama Pea’s tamale pie, I’m obsessed with cornbread layers on top of things. I love how you have cranberries in here, they’re kind of a fun surprise. :)

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Danielle @ Dish'n'Dash October 7, 2011

Will definitely add this to the list of recipes to try! I’ve always had success with your recipes Angela!

Happy Thanksgiving – looks like Ontario is going to have some wonderful weather this weekend and for that, I give plenty of thanks!

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Angela (Oh She Glows) October 7, 2011

yea I’m loving this weather!!

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rachel October 7, 2011

uh wow, you’re genius! i bet this is amazing. *saving*

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Noelle (@singerinkitchen) October 7, 2011

Yummy! This is so perfect Angela! Baked beans and cornbread! Have a great holiday with your fam!

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Lauren @ What Lauren Likes October 7, 2011

This is ahamzing! I am totally baking it for my family thanksgiving this year! Haha :D

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Amy @ The Whole Sweet Scoop October 7, 2011

Amazing! You are my go-to for all vegan recipes for my nephew, and this is PERFECT for Thanksgiving! Thanks :)

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Sara October 7, 2011

I nearly fainted just at the title of this post. Can’t wait to try! Have a great holiday weekend!

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Sarah October 7, 2011

Hi Angela, I absolutely love reading your blog and trying out your recipes!!! I really want to add this to our family Thanksgiving dinner this weekend, it looks delicious! I was wondering if you use fresh pumpkin or canned? I’ve never really cooked with fresh pumpkin before and was wondering how to go about doing it. Do you have to cook it first?

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Angela (Oh She Glows) October 7, 2011

I used canned, but I’m sure fresh tastes even better!
Tutorial here: http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/

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osgmom October 7, 2011

Since I’m south of the 49th, I won’t be celebrating Thanksgiving this weekend but I’ll be thinking of you and Eric, wishing you both a very Happy Thanksgiving and dreaming of trying this delicious looking casserole when I celebrate in November.

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Angela (Oh She Glows) October 7, 2011

Thanks mom! I will give you a call this weekend.

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Lisa K October 7, 2011

Do you think buckwheat flour would work? trying to think of how I could make this gluten-free…

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Angela (Oh She Glows) October 7, 2011

I tried a version with 1/2 cup almonds and 1/2 cup oats ground into a flour and it worked well! Although Im not sure how that would hold up as cornbread on its own.

You could probably get away with buckwheat flour but you might need to sweeten it more since it’s so earthy.

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Lisa K October 7, 2011

almond and oat flours sound perfect (and I have both on hand!) thank you!!

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Cait's Plate October 7, 2011

Oh my – now THAT is my version of comfort food! Those just look absolutely phenomenal!

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Jessy (squeezetheday) October 7, 2011

I’ve seen something like that on EdiblePerspective (but it was more like chili covered with corn bread). It looks awesome!

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Becki @ Bites 'n Brews October 7, 2011

I made a pumpkin cornbread the other day (not vegan though) – turned out amazing! The pumpkin really makes it deliciously fluffy!

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Leanne @ Healthful Pursuit October 7, 2011

It’s nice when you’ve already proved to your inlaws that you’re a bit nuts. It takes the edge off, doesn’t it?
Love this casserole! I can’t have corn, but I bet you could use chickpea flour in place of corn, maybe with a tad extra and some slightly ground sunflower seeds to give it some texture? Gotta try it. Have a great Thanksgiving, Angela :)

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Angela (Oh She Glows) October 7, 2011

hah yes it does

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Katie @ Peace Love and Oats October 7, 2011

oh. my. goodness. that looks amazing. You are giving me a thousand ideas of things to make for my family when I go home over thanksgiving, and I have too many now! Haha especially since we’re going to someone else’s house for thanksgiving dinner!

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Jaclyn T October 7, 2011

That looks super tasty! Experimenting in the kitchen is fun, but can be a bit frustrating at times. ESPECIALLY when it’s time to wash the dishes!

–Jaclyn T
Nature Inspired Jewellery
http://www.etsy.com/shop/trickart
http://www.positiveponderings.blogspot.com

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Zestful Lou October 7, 2011

Oh me oh my. That looks so wonderful right now….I want it for breakfast.

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Rachael @ FreshlyMinted October 7, 2011

How is it even possible that you created a dish that includes ALL of my favorite, random foods?!

I usually get teased for loving baked beans. No more ;)

Can’t wait to try it!

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Kristina October 7, 2011

Hi Angela,

I’m sensitive to corn and its derivatives. Is there anything that could be used instead of the cornmeal? I know that would mean it’s not cornbread anymore…

Kristina

PS. I LOVE you and your blog!

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Angela (Oh She Glows) October 7, 2011

Maybe just make a biscuit topping? You could try the one I made for the cobbler http://ohsheglows.com/2011/09/19/end-of-summer-peach-apple-cobbler/

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Kristina October 7, 2011

Yum! Thanks!!

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Angela @ Eat Spin Run Repeat October 7, 2011

Oooh wow Ange, this sounds amazing, and so creative too! I bet it tastes awesome. I’ll be doing Thanksgiving with my family in Windsor this weekend, but will definitely miss the delicious treats you served up last year.. maybe I’ll just have to make them myself this time. LOL! :)

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Allysia October 7, 2011

“the more I really love to cook, salt spills and all” – I hear ya. Time spent in the kitchen is hard work, but so, so worth it. And your love of food definitely comes through in your posts!

Happy Canadian Thanksgiving :)

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katie@ KatieDid October 7, 2011

Oh man I saw the title of this post and got so excited, this just sounds SO amazing. I’m absolutely making this and can’t wait to try it and let you know how it comes out.

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Jessica October 7, 2011

I have to get on the cornbread train! :)

Happy Thanksgiving!

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Lauren at Keep It Sweet October 7, 2011

Another recipe that I need to make, I can’t wait to try it!!

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Jesse October 7, 2011

Wow this sounds great! I made a version of Ashley’s corn bread last week to have with soup and it was delicious and I really want to try her chili/cornbread recipe. I love your idea of baked beans and corn bread, I’m so excited to try it. Since I’m only cooking for two people I think I will do a quarter batch and put it in personal sized dishes.

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Beth - Tasty Yummies October 7, 2011

Happy Thanksgiving!! This dish looks amazing, I have never seen anything like it! I can’t wait to try it out. YUM!

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Chelsea @ One Healthy Munchkin October 7, 2011

Now this is my kind of comfort food!

Have a great Thanksgiving weekend! :)

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Julie Bates October 7, 2011

You read my mind! I’ve been craving cornbread and beans lately, so much so that I had a bowl of polenta, sweet bean spread, and chopped kale for breakfast today – mmm….. Will be making this recipe over the weekend!

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Kristin @ eat healthy. be happy. live well October 7, 2011

Wow, this looks absolutely amazing! I just saved the recipe and am going to check my kitchen this weekend for the ingredients! Have a wonderful Thanksgiving with your family!

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Anna @ The Guiltless Life October 7, 2011

Thanks for this! You’re the only Canadian blogger on my blogroll (other than myself lol) so you’re the only one posting Thanksgiving recipes – and this one looks perfect! I can’t wait to try :) Happy Thanksgiving!

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Angela (Oh She Glows) October 7, 2011

Happy Thanksgiving Anna!

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LizAshlee October 7, 2011

Angela…you are so creative…it amazes me..what a talent!

Happy Friday!:)

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jenna October 7, 2011

oh man this looks amazing! i love beans and cornbread! :)

i hope you have a great thanksgiving weekend.

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Brandy October 7, 2011

Looks amazing! Not a huge fan of navy beans though, think another bean could work well with these flavors?

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Angela (Oh She Glows) October 7, 2011

I can see kidney and pinto beans working well :)

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Michelle October 7, 2011

This looks delish. I love cornbread on anything.

You’ll get your cooking/baking groove back. The harder you try the harder it seems sometimes!

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angela @ PattycakesnPancakes October 7, 2011

Take a break and enjoy your weekend!

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Stephanie October 7, 2011

This looks AMAZING!! I have to try this out on my family- they love baked beans and cornbread so the two together will be a great combination! Can’t wait to try it!

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Heather (heathers dish) October 7, 2011

Just realized I’m now starving and all I want is this casserole!

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Kath October 7, 2011

This looks great Ange!!!

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Stellina October 7, 2011

This looks delicious!! Congrats on FoodBuzz :)

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Jason Phelps October 7, 2011

Oh my god! This is just evil for me. I love pumpkin and maple from my lifelong residence in New England and can’t turn cornbread down anytime I find it. Add baked beans and that just tips me over the edge.

I was just thinking about what to make on Monday that would provide leftovers for the week, and this is it.

Cheers!

Jason

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Angela (Oh She Glows) October 7, 2011

heh enjoy :)

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