• Preheat oven to 400°F.

Cowboy Beans

• In a large (the skillet pictured is a 12-inch), oven-safe skillet* over medium-high heat, add the ground beef, onion, green pepper, garlic salt, and onion powder. Cook for about 8-10 minutes, or until the beef is no longer pink. Remove from heat. Drain grease.
• Add the cooked bacon crumbles, brown sugar, baked beans, barbecue sauce, and dijon mustard. Stir together until fully incorporated.

Cornbread

• In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
• In a separate large bowl, combine the milk, eggs, and butter.
• Add the cornmeal mixture to the milk mixture, stirring until just combined.
• Fold in the cheese.
• Carefully pour the cornbread batter over the beans, and spread to the edge of the skillet, making sure they are completely covered.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
• Garnish with parsley and serve hot.