Scalloped Corn

• 1 stick melted margarine
• 1 can cream-style corn
• 1 can whole kernel corn, drained
• 1 egg, beaten
• 1/2 c. milk
• 2 Tbsp. sugar
• 1 pkg. Jiffy corn muffin mix
• 3 (1 lb.) cans pork and beans
• 1 c. brown sugar, packed
• 2 Tbsp. Worcestershire
• 2 tsp. chili powder
• 1/4 c. dark molasses
• 1/2 c. bottled chili sauce
• 2 Tbsp. sugar

1. Combine pork and beans, brown sugar, Worcestershire, chili powder, molasses, chili sauce and vinegar in bean pot or crock-pot with a lid.
2. Mix well.
3. Cover and bake at 400u0b0 for 1 hour for thin bean mixture or 1 1/2 hours for thicker bean mixture.
4. The longer it bakes the thicker the bean mixture becomes.
5. If desired, add crumbled bacon bits to serve.
6. Makes 8 to 10 servings.

margarine, creamstyle corn, whole kernel corn, egg, milk, sugar, corn muffin, pork, brown sugar, worcestershire, chili powder, dark molasses, chili sauce, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673766 (may not work)