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Three Sisters Casserole with Cornbread Topping
Three Sisters Casserole with Cornbread Topping
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious Three Sisters Casserole with corn, beans, and squash, topped with savory cornbread biscuits. Perfect as a vegetarian main or side dish!
Ingredients:
  • For the filling:
  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound butternut or kabocha squash, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 3/4 cup vegetable broth
  • 1 cup fresh or frozen corn kernels
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 cups chopped greens (such as spinach or kale)
  • For the cornbread topping:
  • 1 1/4 cups yellow cornmeal
  • 1/2 cup all-purpose flour (or your favorite all-purpose gluten-free flour blend)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1/2 cup water
Instructions:
  • Preheat the oven to 350°F while you generously coat a 9x13-inch baking dish with non-stick cooking spray.
  • Prepare the filling: Heat olive oil in a large high-sided skillet over medium heat until shimmering. Sauté onions until translucent for about 4 to 5 minutes. Add garlic and cook for an additional minute. Mix in squash, tomatoes, tomato paste, spices, and salt. Pour in the broth and bring the mixture to a boil.
  • Simmer the flavorful filling by covering the pot and lowering the heat to low. Let it gently simmer for 15 to 18 minutes until the squash is tender.
  • Prepare the cornbread topping: In a medium bowl, combine cornmeal, flour, baking powder, and salt. Gradually mix in the butter, milk, and water with a wooden spoon until just combined. Rest the mixture for about ten minutes as the filling simmers.
  • Incorporate corn, beans, and greens into the filling, cover, and cook for 3 to 5 minutes until slightly thickened and well combined.
  • Bake to perfection: Pour the filling into the pan and generously sprinkle biscuit-sized clumps of cornbread topping on top (it's okay if it looks rustic and uneven). Bake for 20 to 25 minutes until the filling bubbles and the topping turns golden brown.
  • Serve: Take out from the oven and let it cool for 5 to 10 minutes before serving.

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