"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."
- 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
- In a large 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.
Originally published as Baked Bean Corn Bread in Quick Cooking November/December 2003, p41
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