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Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the finely diced red onion to the skillet with the bacon fat. Sauté over medium heat for 5-7 minutes, or until softened and translucent.

Stir in the two cans of Bush's Best Original Baked Beans and the jellied cranberry sauce into the skillet with the onions. Bring the mixture to a gentle simmer, stirring occasionally, then remove from heat. Stir in the cooked crispy bacon.

In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt for the cornbread topping.

In a separate small bowl, whisk together the buttermilk, large egg, and melted unsalted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.

Drop spoonfuls of the cornbread batter over the hot bean mixture in the skillet, forming individual biscuit-like toppings. You should have enough batter for 6-8 dollops.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.

Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.


Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the finely diced red onion to the skillet with the bacon fat. Sauté over medium heat for 5-7 minutes, or until softened and translucent.

Stir in the two cans of Bush's Best Original Baked Beans and the jellied cranberry sauce into the skillet with the onions. Bring the mixture to a gentle simmer, stirring occasionally, then remove from heat. Stir in the cooked crispy bacon.

In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt for the cornbread topping.

In a separate small bowl, whisk together the buttermilk, large egg, and melted unsalted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.

Drop spoonfuls of the cornbread batter over the hot bean mixture in the skillet, forming individual biscuit-like toppings. You should have enough batter for 6-8 dollops.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.

Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
