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Bean and Cornbread Bake
At a Glance
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 1 hr 25 min
- Yield
- 8.00 - serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Meat and dairy
Allergens
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bean and Cornbread Bake brings together 2 tablespoons margarine, 1/2 lb smoked sausage (I use a whole lb.), 3/4 cup diced onion in a practical dish for home cooking. It takes about 1 hr 25 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2 tablespoons margarine
- 1/2 lb smoked sausage (I use a whole lb.)
- 3/4 cup diced onion
- 3/4 cup diced green pepper
- 3 (16 ounce) cans baked beans
- 1 cup catsup
- 1/2 cup honey
- 1 tablespoon Worcestershire sauce
- 1 (8 1/2 ounce) box corn muffin mix
- 1/3 cup milk
- 1 tablespoon margarine, melted
- 1 egg
- 1 teaspoon chopped fresh parsley (optional)
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Instructions
Preheat over to 400.
In lg. skillet over medium heat, melt 2 TB marg.
Brown sausage lightly and place in bottom of casserole.
To drippings in skillet, saute onions& peppers three minute.
Add beans, catsup, honey and worcest. sauce, stirring to combine.
Bake 10 minutes.
Cornbread topping: Combine ingred. and stir til moistened.
Spoon over casserole; return to oven and bake 20-25 minutes or until golden brown.
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