Pumpkin Maple Baked Bean Cornbread Casserole
After I made the pumpkin muffins the other week I had a lot of leftover pumpkin that I wanted to use. I found an interesting recipe for pumpkin maple baked bean cornbread casserole (oh my!) and decided to try it. The recipe warns that the cornbread topping is great for the casserole but not really great as a stand-alone cornbread recipe. The cornbread didn’t rise at all, and even though I halved the recipe next time I wouldn’t halve the topping part.
Beans, pumpkin, onion and craisins cooking down
Casserole before being baked
The casserole turned out well. It’s an interesting mix of hearty and sweet. I’m not a huge fan of onions, at least obvious onions (like getting a big moutful of onion), so next time I would use less onion and chop them smaller than the recipe called for (I wouldn’t leave them out entirely because the onion flavour complimented the pumpkin and cornbread well and added a nice balance to the sweetness of the craisins and maple syrup). Overall I would make this recipe again. I love cornbread, I love beans, and I love casseroles. Win!