These spiced baked beans need only a skillet and a simple cornbread to become dinner, sweet heat balanced by buttery corn. The shelf gives you the sauce already built in, so you just warm and serve alongside.

Serves 2. 35 minutes, 15 at the stove.

About 460 calories a serving, 11 g protein, 50 g carbohydrate, 24 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Whisk together 2/3 cup flour, 1/3 cup cornmeal, and 1/4 teaspoon salt in a bowl. Crack 1 egg into another bowl, add 1/2 cup milk and 1 tablespoon honey, and whisk until combined.
2. Pour the egg mixture into the flour mixture and stir just until no dry flour shows. Melt 2 tablespoons butter in a 10-inch cast iron or oven-safe skillet over medium heat, then pour in the batter. Cook until the edges look set, about 3 minutes, while you heat the beans in a small saucepan.3 min
3. Set the skillet in the oven and bake until a toothpick poked in the center comes out clean, about 18 minutes.18 min
4. Pour the entire can of buffalo spiked honey baked beans into a saucepan. Warm over medium heat, stirring often, until steaming at the edges, about 5 minutes. Taste and add a pinch of salt if needed.5 min
5. Slide the cornbread onto a cutting board, cut it into wedges, and divide between two plates. Spoon the warm beans alongside.

Note Swap the cornbread for scrambled eggs or toast if you prefer. Leftover beans keep three days refrigerated and reheat gently on the stove with a splash of water. Serve with a green salad or coleslaw to cut through the heat.