Frank and Bean Bake with Corn Bread Topping
For a casserole recipe that appeals to kids, try this combination of hot dogs, baked beans, and cornbread.
Ingredients
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2 packages (12 ounces each) all-beef franks
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4 cans (16 ounces each) vegetarian beans
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1/4 cup ketchup
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2 tablespoons Dijon-style mustard
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2 tablespoons dark-brown sugar
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2 tablespoons dark molasses
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2 teaspoons hot-pepper sauce
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2 green onions, including part of the green, chopped
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2 tablespoons olive oil
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1-1/3 cups yellow cornmeal
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2/3 cup all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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1 teaspoon salt
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2 eggs
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1 cup milk
Directions
1.
Heat oven to 350 degrees F.
2.
Brown franks in large skillet, about 3 minutes on each side. Cut diagonally into 1-inch pieces.
3.
Mix beans, ketchup, mustard, sugar, molasses and pepper sauce in 13 x 9 x 2-inch baking dish. Stir in sliced franks. Can be prepared a day ahead to this point and refrigerated.
4.
Bake in 350 degrees F oven 30 minutes.
5.
Meanwhile, saute green onion in oil over medium heat until softened, 3 to 5 minutes. Set aside.
6.
Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion along with cooking oil.
7.
Mix eggs and milk in small bowl. Stir into flour mixture until smooth. Spoon over casserole.
8.
Bake for 30 minutes more or until top is golden brown. Let cool 10 to 15 minutes before serving.
Nutrition information
Calories 478, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 73 mg, Sodium 1575 mg, Carbohydrate 58 g, Fiber 9 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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