Baked Bean Corn Bread Recipe

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"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."
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 serving (1 piece) equals 254 calories, 7 g fat (2 g saturated fat), 87 mg cholesterol, 563 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g protein.


  1. 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.
  2. 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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Reviewed Mar. 11, 2010

"I added chopped up ham to make it a complete meal. Very yummy. However, mine took closer to 45 minutes to cook - so long! but worth it."

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