Jalapeno Cornbread Maple Baked Bean Casserole.
There is something SO comforting about a casserole. I grew up loving casseroles and this casserole is definitely inspired by my southern roots.
Base Ingredients:
- 1 small onion, chopped/diced
- 3 garlic cloves or 2 tsp minced garlic
- 3 (15 ounce) cans navy beans
- one (15 ounce) can diced or whole tomatoes, do not drain the juice
- 1/4 cup maple syrup
- 1 tsp coconut oil
- 1 cup BBQ sauce
- 3 tsp tomato paste
- 2 tsp apple cider vinegar
- 2 tsp sriracha
- 1 tsp liquid smoke (I used the pecan)
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp chili powder
- 3 tsp nutritional yeast (optional)
Cornbread Ingredients:
- 3 tsp maple syrup
- 1/3 cup earth balance vegan butter
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tablespoon baking powder
- 1 cup unbleached flour
- 1 tsp cornstarch
- 2 cups of cornmeal (fine or coarse)
- 1 tsp apple cider vinegar
- 2 chopped jalapeños (if you don’t like spicy, optional)
- 1.5 cups almond milk
Instructions:
- Preheat your oven to 375 degrees. Grease your casserole pan with a little bit of coconut oil.
- Sauté the onion, garlic until golden. Add in the rest of the base ingredients. Cook on med-high until bubble for 2-3 minutes the reduce heat to low and allow to simmer for another 15-20 minutes, stirring occasionally. Remove from stove.
- For the cornbread, in a separate bowl mix apple cider vinegar and almond milk. Set aside for at least 5-10 minutes.
- In a large bowl, combine the rest of the cornbread ingredients. Once the apple cider vinegar and almond milk has “rested” for 5-10 minutes, add to large bowl of ingredients. Mix until well combined.
- Add in the base mixture to your casserole pan. Smooth with a spatula.
- Top with the cornbread mixture and smooth with the spatula.
- Top with a few jalapeños, optional. (for this casserole, I added a little vegan cheese too)
- Bake for 30-35 minutes. The cornbread topping is done when golden and a toothpick/knife comes out clean.
