BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD

BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD image

Provided by BonniE !

Time 50m

Number Of Ingredients 18

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BEANS AND WEINERS
2 cans of van camp's pork and beans
6 hot dogs, your choice, sliced
1 whole onion, chopped
1/4 cup chopped bell pepper
5 rings of pickled jalapeno peppers chopped
1/4 cup bulls eye barbecue sauce
1/8 cup ketchup
1 tablespoon dark brown sugar
CORNBREAD TOPPER
1 1/4 cup yellow cornmeal
1/4 cup gluten free flour, or all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3 tablespoons canola oil
1 egg
1 cup buttermilk

Steps:

1. BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
2. Chop the onion and pepper and saute over medium heat until done.
3. Add the beans to the vegetables.
4. Mix well.
5. Add the chopped jalapeno peppers.
6. Add the ketchup, brown sugar, and barbecue sauce.
7. Slice the hot dogs into bite-sized pieces.
8. Add the sliced hot dogs to the bean mixture in the skillet.
9. Remove the hot skillet from the oven with a mitt. Add a little oil and swish it around in the skillet. Using a barbecue brush, brush some oil on the sides of the skillet, put the bean mixture in the castiron skillet and set aside while you make the topper.
10. CORNBREAD TOPPER: In a medium size mixing bowl, add cornmeal, flour, baking powder, sugar and salt. Mix well with a whisk. Add an egg in a well in the center and the oil, whisk it to gently mix, then add the buttermilk.
11. GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
12. With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
13. Spread the batter evenly over the bean mixture.
14. Bake for about 30 minutes until golden brown.
15. Cut a slice and Enjoy!