Pork and beans transform into a supper with a quick cornmeal topping that crisps in the oven while the beans warm through. The can already holds everything you need for flavor; a split cornbread crust makes it dinner.

Serves 2. 25 minutes, 10 at the stove.

About 540 calories a serving, 21 g protein, 39 g carbohydrate, 33 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

You need 1 can (15 ounces) pork and beans, 1/2 cup cornmeal, 1/4 cup flour, 1/4 teaspoon salt, 3 tablespoons butter, 1 egg, 1 tablespoon oil, 1/2 cup sharp cheddar, grated.

1. Heat your oven to 400°F (200°C). Pour 1 can of pork and beans into a small baking dish and warm it on the stovetop over medium heat, stirring now and then, for 3 minutes while you make the topping.
2. Whisk together 1/2 cup cornmeal, 1/4 cup flour, and 1/4 teaspoon salt in a bowl. Melt 3 tablespoons butter with 1 tablespoon oil, then stir the warm fat into the dry mix along with 1 beaten egg and 1/2 cup grated sharp cheddar until just combined.
3. Pour the warm beans into a buttered 8-inch baking dish. Dollop the cornmeal batter over the beans in 6 or 8 rough spoonfuls, leaving some beans visible between them.
4. Bake until the cornmeal crust is golden and firm on top, 12 to 15 minutes. The crust will not cover the beans completely and some will show between the biscuits.14 min

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Note Swap the cheddar for sharp jack if you have it. Leftovers hold for two days in the refrigerator; reheat gently in a low oven. Serve alongside a green salad or coleslaw, or stir in diced jalapeño when you warm the beans if you want heat.