1 (21 oz.) can baked beans
1 (21 oz.) can kidney beans, drained
3/4 c. chopped green pepper
1 (8 oz.) can tomato sauce
1/4 c. chili sauce
2 tbsp. brown sugar
2 tbsp. minced onion
3/4 tsp. dry mustard
1 (8 1/2 oz.) pkg. corn muffin mix (I use Jiffy)
1/2 c. cream style corn

Preheat oven to 425 degrees. Combine first 8 ingredients in large bowl. Transfer to 2 quart baking dish. Prepare corn muffin mix as directed on package. Blend in corn. Spoon evenly over bean mixture to within one inch of edge. Bake until topping is golden brown, about 30 to 35 minutes. SERVE PIPING HOT TO 6.