Pork and Beans Cornbread
Ingredients
- 1/2 lb bacon slices
- 3 (15 oz.) cans baked beans
- 1/3 cup barbecue sauce
- 1 package jiffy corn muffin mix
- 1/3 cup milk
- 1 egg
Directions
Heat oven to 350°. Chop bacon into 1-inch pieces and fry until done; drain. Combine bacon, baked beans and barbecue sauce. Mix and spoon into a 9x13-inch casserole dish; set aside. Prepare corn bread mix with milk and egg according to package directions. Spoon on top of baked bean mixture. Bake for approximately 45 minutes or until top is golden. Yields 12 servings.
About Today's Farmer magazine
Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.
If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.
