by ADMIN on NOVEMBER 14, 2011
Don’t worry, there’s not such thing as a ‘maple bean’, you’re not going crazy! This bean and veggie casserole has a hint of maple syrup and is baked with cornbread on top. Yes… cornbread baked on top.
My husband said it’s like eating dinner and dessert at the same time. A dessert packed with fiber and nutrients? Sign me up!
Wondering what to add to your Meatless Monday recipe collection? This is definitely a quick and easy one the family will love.
Plus the cornbread is very easy to make and is made with mostly whole grains (whole wheat flour plus corn meal). This meal is just as good when re-heated for left-overs, too – so enjoy!
Maple Bean and Cornbread Casserole
Author: Adapted from OhSheGlows Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 6
Veggie and beans with a hint of maple syrup and smothered in cornbread. Need I say more?
1 cup cornmeal
½ cup wheat flour
½ cup white flour
¼ cup canola oil
1 Tbsp baking powder
⅓ cup sugar
1 cup skim milk
3 cans beans (any type), rinsed and drained
1 head broccoli, cut into small florets
1 cup chopped carrots
½ can pumpkin puree (not pumpkin pie mix)
1 onion, diced
1 garlic clove, minced
1 Tbsp olive oil
2 Tbsp maple syrup
2 Tbsp molasses
2 Tbsp cider vinegar
1 Tbsp catsup
½ cup dried cranberries
1 tsp salt and pepper
Preheat oven to 400F. Prepare a 2.5 liter casserole dish (or 13"x9" baking pan) with spray oil.
In a large bowl, mix together all ingredients for the cornbread (the first 8 ingredients). Set aside.
In a medium pot, saute onion and garlic in olive oil over medium high heat for about 3 minutes. Add broccoli and carrots and cook for another 5 minutes. Add beans and all other ingredients and simmer until the mixture thickens up, about 10 more minutes.
Pour bean mixture into the bottom of the prepared pan, then spread the cornbread batter on top. Bake for 35 minutes.