Beans and Cornbread from chickadee

This is a meal in a bowl. If you like, you can bake the cornbread first and freeze it, then assemble everything else before serving.



1 large can vegetarian baked beans

2 small boxes of cornbread mix

1 can of corn

1/4 c. chopped onion and bell pepper

hot pepper sauce or Tabasco to taste

rice vinegar to taste

1 tsp. sugar

3-4 tbsp. barbeque sauce

pepper to taste



  1. Mix up the cornbread and bake it according to the recipe on the box.
  2. Empty the can of beans into a saucepan, add a few tablespoons of barbeque sauce, and heat over low flame.
  3. Drain the corn and add chopped onion and bell pepper, a dash of pepper sauce or Tabasco, a few spoonsful of rice vinegar, and a teaspoon of sugar to make a corn relish. Add pepper to taste.
  4. Serve by placing large piece of cornbread in the bottom of a wide bowl (like a cereal bowl). Spoon beans on top. Garnish with corn relish. Serve with sour cream or plain yoghurt, salsa, chips, and grated cheese on the side.