Baked Beans and Cornbread

I was looking through my recipes and realized I hadn't written this one down yet.  It isn't really a recipe.  It is more like an idea for a super fast, super easy low-fat vegetarian dinner.

1 28 oz can vegetarian baked beans (I like the Bush brand)
1 cup reduced fat cornbread mix (Krusteaz makes one, as does Marie Calendar)
Soy or almond milk (about 2/3 cup)

Preheat oven to 400 degrees. Empty the baked beans into a casserole bowl.  Heat in the microwave for about 3 minutes until heated  through and then place in oven. While the beans are heating, pour 1 cup of cornbread mix into a small mixing bowl.  Add enough soy or almond milk to make a slightly runny batter.  (I am afraid I never measure.  I just add the milk until it looks right.  It should be about like muffin batter, or regular cornbread batter.)  Don't add oil or eggs.

Remove the beans from the oven and pour or spoon the cornbread batter evenly on the top.  Return the casserole to the oven and bake for 15-20 minutes.

Remove from the oven and serve.

Notes: You have to be careful about cornbread mixes.  The regular ones are loaded with extra fat. Also, most have added dried milk, so check the package first if you need to be strictly dairy free.
The beans need to be hot when you put the batter on them.  If you put it on cold, the underside of the batter won't cook.  The top may look done, but the underside will be a doughy mess. (trust me.)


If you don't have Bush's on hand, here is a recipe for fast baked beans

2 cans pinto beans

1/3 cup ketchup

1/3 cup brown sugar

1 tsp prepared mustard 

1 tsp vinegar

1 tsp worcestershire sauce

salt and pepper to taste

Mix together and heat through.  use in place of the Bush's above.