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Baked Bean Corn Bread

 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."
4-6 ServingsPrep: 15 min. Bake: 25 min.


  • 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.
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.