Baked Bean Cornbread Casserole (Gluten free option)
You can’t go wrong with savory-sweet baked beans topped with a glorious golden layer of cornbread. It’s so darn good, and this vegan recipe is so simple to make!
Servings: 8 servings
Calories: 508kcal
Ingredients
Baked Bean Layer:
- 1 Tbsp. neutral-flavored oil, plus more for greasing (15 ml)
- ⅔ c. chopped white or yellow onion (85 g)
- ½ c. chopped green bell pepper (70 g)
- 30 oz. canned baked beans (850 g)
- ⅓ c. tomato paste (80 g)
- ⅓ c. water (79 ml)
- ¼ tsp. black pepper
- Salt to taste
Cornbread Layer:
- 1 ½ c. unsweetened unflavored non-dairy milk, such as almond, cashew, or soy (356 g)
- 1 Tbsp. white distilled vinegar (15 ml)
- 1 ¼ c. cornmeal (196 g)
- ¾ c. all-purpose flour ((105 g)
- 1 Tbsp. + 1 tsp. baking powder
- 1 tsp. salt
- ¼ c. neutral-flavored oil (59 ml)
- 3 Tbsp. maple syrup (45 ml)
- ½ c. fresh or thawed frozen corn (56 g)
- ½ c. shredded vegan cheddar cheese (60 g)
Instructions
- Preheat your oven to 400°F (approx. 204°C). Grease a 7-x-11-inch (18-x-28-cm) or other 2-quart dish with oil. Set aside.
- Heat the 1 Tbsp. of oil in a large skillet over medium-high heat for about 30 seconds. Add the onion and bell pepper and cook until lightly browned, 4–5 minutes. Turn off the heat.
- Add the baked beans, tomato paste, water, and black pepper to the skillet and stir to combine. Give it a taste and add a pinch of salt, if needed. (Mine usually doesn’t need it, but salt levels vary with canned baked beans.) Cover the skillet and set aside for now.
- For the cornbread, combine the milk and vinegar in a small bowl and stir well to mix. (It will curdle and that’s what you want!) Set aside.
- In a medium mixing bowl, add the cornmeal, flour, baking powder, and salt and whisk together.
- Add the oil, maple syrup, and milk mixture to the mixing bowl and whisk until smooth with no clumps. Fold in the corn. Allow the batter to rest for 5 minutes.
- Pour the baked bean mixture into your prepared dish and smooth over the surface.
- Slowly top with the cornbread batter and spread evenly to create a second layer.
- Bake for 25 minutes, then remove from the oven and sprinkle the shredded cheese evenly over the surface. Quickly return to the oven for an additional 15–18 minutes, or until the edges are golden brown and the center feels firm to the touch. Let rest for 10 minutes before serving.
Notes
For Best Gluten Free Version: Use gluten free all-purpose flour in the cornbread layer in place of the regular all-purpose flour, and add ½ tsp. xanthan gum to the dry mixture in step 5 if your GF flour mix doesn’t already contain it. Check all remaining ingredient labels to ensure they’re gluten free, as well.
Make-Ahead Tip: The baked bean layer (steps 2 and 3) can be made up to 2 days in advance. Allow the mixture to cool for 15 minutes before storing in an airtight container in the fridge. When needed, allow baked beans to warm to room temperature for 30 minutes before transferring to the prepared baking dish. Note: If the baked beans have become very thick, stir in a tablespoon or two of water before transferring to the baking dish.
Leftovers will keep well for up to 4 days in the refrigerator. Let the baked bean casserole cool to room temperature before covering and storing in the fridge.
Nutrition
Calories: 508kcal | Carbohydrates: 82g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1087mg | Potassium: 594mg | Fiber: 11g | Sugar: 15g | Vitamin A: 322IU | Vitamin C: 17mg | Calcium: 231mg | Iron: 4mg