BEANS, WEINERS & CORNBREAD

BEANS, WEINERS & CORNBREAD image

Provided by Ellen Bales

Time 50m

Number Of Ingredients 16

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2 pkg (12 oz.ea.) all-beef weiners
4 can(s) (16 oz.ea.) vegetarian beans (no pork)
1/4 c catsup
2 Tbsp dijon mustard
2 Tbsp dark brown sugar
2 Tbsp dark molasses
2 tsp hot pepper sauce
2 scallions, including part of the green, chopped
2 Tbsp olive oil
1 1/3 c yellow cornmeal
2/3 c all purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 c milk

Steps:

1. In a large skillet, brown the weiners and cut diagonally into 1-inch pieces.
2. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 13x9-inch baking dish. Stir in weiners. (This portion can be fixed ahead and refrigerated.)
3. Meanwhile, saute green onion in oil until soft. Set aside. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion with oil.
4. Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole. Bake in a preheated 350-degree oven for 30 minutes or until golden brown. Let cool 10 to 15 minutes before serving.