What could make this better on a snowy winter night?

Fire

No. Not a new episode of Downton Abbey. Getting warmer though (no pun intended and a new Downton Abbey never hurts)

I was thinking more along the lines of individual servings of baked beans that have been naturally sweetened with cranberries, maple syrup and molasses then topped with crispy warm and lightly sweetened cornbread.

Baked Beans with Cornbread

This recipe earned a 10 out of 10 from my family. It is from Oh She Glows who is such an inspiration to me because of the talented way she combines flavors and textures.

The original recipe calls for baking in a casserole dish but I was short on time so I baked individual portions in a jumbo muffin tin. The results were delicious. The caramelized baked bean exterior was perfectly complemented by the fluffy cornbread.

The delicious and hearty winter meal.

Pumpkin Maple Baked Bean Cornbread Casserole (slightly adapted from OhSheGlows)

Maple baked beans with a pumpkin twist all topped with a lightly sweetened cornbread.

Yield: 8 servings

Cornbread Topped 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 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

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.

Cornbread  Topping (I don’t suggest making this on its own as cornbread, it works as a topping only)

  • 1 cup cornmeal
  • 1 cup flour (I used spelt flour)
  • 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)

 

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) or a jumbo muffin tin (makes approximately 8 servings if using a jumbo muffin tin), 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.

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

 

 

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