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Stuffed Cornbread Muffins

4 pkg. cornbread mix
1 can (28 oz.) honey baked beans
4 hot dogs, cooked, cut into 1/4-inch wide rounds then quartered
1cup finely shredded Cheddar cheese

Preheat oven to 350 degrees. 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 Tbsp. cornbread batter to each cup. Add 1 Tbsp. 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 20–25 minutes or until golden brown. Muffins may be wrapped individually in aluminum foil to freeze or refrigerate for future use. To reheat frozen muffins, bake in oven at 350 degrees for 20 minutes. Serves 8.

 


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