You’ll Need
For the Pit Beans
2 x 400g tins baked beans
6 rashers smoked streaky bacon, chopped
1 small onion, finely diced
2 cloves garlic, crushed
2 tbsp smoky BBQ sauce
1 tbsp tomato purée
1 tbsp brown sugar
1 tsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cracked black pepper
For the Cornbread Topping
200g prepared cornbread mix (or homemade cornbread batter)
80g mature cheddar, grated
2 spring onions, finely sliced
1 tbsp melted butter
Optional but dangerous
Jalapeño slices
Crispy onions
Chopped chives
Hot honey drizzle
Extra mature cheddar
Method
Preheat your air fryer to 190°C.
Place the chopped bacon into a foil tray or heatproof dish and cook for 6–8 minutes, stirring once, until beginning
to crisp.
Add the onion and garlic and cook for another 3 minutes until softened.
Stir in the baked beans, BBQ sauce, tomato purée, brown sugar, Worcestershire sauce, smoked paprika, garlic
powder and black pepper.
Cook for 8 minutes, until the beans are bubbling and beginning to thicken.
Stir the grated cheddar and spring onions into the prepared cornbread batter.
Spoon the cornbread mixture evenly over the top of the hot beans without stirring it in.
Brush the top lightly with the melted butter.
Air fry for 12–15 minutes at 190°C, until the cornbread is golden, cooked through and lightly crisp around the
edges.
Finish with jalapeños, crispy onions, chives or an extra sprinkle of cheddar if using.
Serve immediately while the beans are bubbling underneath the fluffy cornbread topping.