Ingredients for Bean And Cornbread Bake
- Margarine
- Smoked Sausage
- Diced Onion
- Green Pepper
- Baked Beans
- ½ cup ketchup
- 2 tablespoons honey
- Worcestershire Sauce
- Corn Muffin Mix
- 1 cup milk
- Egg
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bean And Cornbread Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bean And Cornbread Bake
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, melt 2 tablespoons of margarine.
- Brown 1 pound of sausage (Italian sausage recommended) lightly and place it in the bottom of a 9x13 inch casserole dish.
- To the drippings in the skillet, add 1 medium onion, chopped, and 1 medium green bell pepper, chopped. Sauté for 3 minutes.
- Add 2 (15-ounce) cans of baked beans, ½ cup ketchup, 2 tablespoons honey, and 1 tablespoon Worcestershire sauce to the skillet.
- Stir the sauce to combine thoroughly.
- Pour the bean mixture into the casserole dish on top of the browned sausage.
- Bake for 10 minutes.
- Meanwhile, prepare the cornbread topping: In a medium bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, ½ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 cup milk.
- Stir until just moistened. Do not overmix.
- Spoon the cornbread topping evenly over the baked bean mixture in the casserole dish.
- Return to the oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and the beans are bubbly.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
181g
Fat
25g
Carbs
28g
