Holiday Baked Beans with Cornbread Topping
Holiday Baked Beans with Cornbread Topping
Ingredients
For the Baked Bean Base
- 6 strips bacon, diced
- 1/2 red onion, finely diced
- 2 cans Bush's Best Original Baked Beans, (16.5 ounce each)
- 1 can jellied cranberry sauce, (14 ounce)
For the Cornbread Topping
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- 1
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.
⏱️ 8 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 5 min
- 4
In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt for the cornbread topping.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
⏱️ 30 min•🌡️ 375
- 8
Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Holiday Baked Beans with Cornbread Topping
Ingredients
For the Baked Bean Base
- 6 strips bacon, diced
- 1/2 red onion, finely diced
- 2 cans Bush's Best Original Baked Beans, (16.5 ounce each)
- 1 can jellied cranberry sauce, (14 ounce)
For the Cornbread Topping
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- 1
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.
⏱️ 8 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 5 min - 4
In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt for the cornbread topping.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
⏱️ 30 min•🌡️ 375 - 8
Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
⏱️ 5 min