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Ingredients
- 1 (21 ounce) can baked beans
- 1 (21 ounce) can kidney beans, liquid removed
- 3/4 c. minced green pepper
- 1 (8 ounce) can tomato sauce
- 1/4 c. chili sauce
- 2 T brown sugar
- 2 T chopped onion
- 3/4 teaspoon dry mustard
- 1 (8 1/2 ounce) pkg. corn muffin mix (I use Jiffy)
- 1/2 c. cream style corn
Directions
- Preheat oven to 425 degrees. Put together first 8 ingredients in large bowl. Transfer to 2 qt baking dish. Prepare corn muffin mix as directed on package. Blend in corn. Spoon evenly over bean mix to within one inch of edge. Bake till topping is golden, about 30 to 35 min. SERVE PIPING HOT TO 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2116g | |
| Calories 2170 | |
| Calories from Fat 293 | 14% |
| Total Fat 32.8g | 41% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 8245mg | 344% |
| Potassium 4639mg | 133% |
| Total Carbs 404.84g | 108% |
| Dietary Fiber 76.1g | 254% |
| Sugars 88.82g | 59% |
| Protein 91.8g | 147% |
