Baked Bean Corn Bread
"Our daughter Kaitlin created this moist bread," says Lauren McBride of Houston, Texas. "She loves to fix it for our family along with hot dogs and a salad. It's quick, simple, delicious and kid-friendly."
SERVINGS
|
4-6
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
25 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2/3 cup milk
- 2 eggs, lightly beaten
- 1 can (10 ounces) baked beans
DIRECTIONS
In a large mixing bowl, combine the corn bread mixes, milk and eggs. Pour 1-1/2 cups batter into a greased 9-in. pie plate. Spread with baked beans. Spread with remaining batter. Bake, uncovered, at 400° for 25-30 minutes or until a toothpick inserted into the corn bread comes out clean. Serve warm. Yield: 4-6 servings.