Stuffed Cornbread Muffins
Cheddar cheese-topped cornbread muffins stuffed with sliced hot dogs and baked beans. Recipe created by Mike Mills, author of Peace, Love and Barbecue.
4 packages cornbread mix
1 (28-ounce) can BUSH'S® Honey Baked Beans
4 hot dogs, cooked, cut into 1/4-inch wide rounds then quartered
1 cup finely shredded cheddar cheese
- Preheat oven to 350°F (175°C). Prepare cornbread mix according to directions.
- In a separate bowl, mix baked beans and hot dogs together and set aside.
- Line muffin pan with paper liners and add 1/2 tablespoon cornbread batter to each cup. Add 1 tablespoon of bean mixture on top of cornbread mixture and sprinkle pinch of cheese on top. Add another layer of cornbread batter to cover bean mixture. Sprinkle cheese on top of each muffin.
- Bake 20 to 25 minutes or until golden brown.
Makes 8 servings.
Tip: Muffins may be wrapped individually in aluminum foil to freeze or refrigerate for future use. To reheat frozen muffins, bake in oven at 350°F (175°C) for 20 minutes.
Recipe provided courtesy of www.bushbeans.com, through ECES, Inc., Electronic Color Editorial Services.