Beans and Wieners Corn Bread Bake

Beans and Wieners Corn Bread Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    c vegetable oil, divided

  • c green bell pepper, chopped

  • c onion, chopped

  • two

    16-oz cans Van Camp's Pork and Beans

  • 4-5

    frankfurters, sliced

  • ¼

    c barbecue sauce

  • c Aunt Jemima or Quaker Corn Meal

  • ¼

    c all purpose flour

  • 1

    Tbsp baking powder

  • 1

    Tbsp sugar

  • ¼

    tsp salt (optional)

  • 1

    c milk

  • 1

    egg

Directions

Heat oven to 350 degrees Heat 1 Tbsp oil in large skillet and cook pepper and onion over medium-high heat 3-4 minutes or until veggies are tender. Add beans, frankfurters, and bbq sauce; continuing to cook uncovered, 5 minutes or until heated through. Spread evenly into 11 x 7 in glass baking dish. For topping, combine corn meal, flour, baking powder, sugar and salt; mix well. Add remaining 3 Tbsp oil, milk, and egg; stir until dry ingredients are moistened. Spread evenly over bean mixture. Bake uncovered for 30 minutes or until wooden toothpick inserted in center comes out clean. Let stand 5 minutes before serving. Yields 8 1-c servings.


Nutrition

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