Cornbread Calico Bean Bake
Description
Submitted by: Marty Sinkhorn
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Bakeware (LG)
1 cup onion, chopped
1 pound ground beef (ground round)
1 can (28 oz.) cut green beans
1 can (15.5 oz.) red beans
1 can (15 oz.) Great Northern beans
1 can ( 15 oz) black beans
2 cans (15 oz. each) pork and beans
1 bottle (18 oz.) barbecue sauce (honey Dijon)
1 box Jiffy corn muffin mix
1 T. sugar
1 egg
1/3 cup milk
1 pound ground beef (ground round)
1 can (28 oz.) cut green beans
1 can (15.5 oz.) red beans
1 can (15 oz.) Great Northern beans
1 can ( 15 oz) black beans
2 cans (15 oz. each) pork and beans
1 bottle (18 oz.) barbecue sauce (honey Dijon)
1 box Jiffy corn muffin mix
1 T. sugar
1 egg
1/3 cup milk
Methods/steps
Brown the ground beef while breaking the beef into small crumbles. Add the chopped onion to the ground beef and cook for 8-10 minutes until there is no longer pink. Drain the liquid from the beef.
Drain and rinse all beans, except the pork and beans. Mix the ground beef and onions with the beans. Stir in the barbeque sauce.
Bake at 350 degrees in a Simon Pearce Brookfield large Bakeware dish for 30 minutes or until the mixture is bubbling.
Mix the Jiffy muffin mix with 1 T. sugar, egg, and milk. Drop the cornbread mixture onto the Calico Beans and bake for 15 - 20 minutes or until the cornbread is golden brown.
Drain and rinse all beans, except the pork and beans. Mix the ground beef and onions with the beans. Stir in the barbeque sauce.
Bake at 350 degrees in a Simon Pearce Brookfield large Bakeware dish for 30 minutes or until the mixture is bubbling.
Mix the Jiffy muffin mix with 1 T. sugar, egg, and milk. Drop the cornbread mixture onto the Calico Beans and bake for 15 - 20 minutes or until the cornbread is golden brown.
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