Beans and Wieners Corn Bread Bake

By á-6659

Ingredients

• 1/4 c vegetable oil, divided
• 1/3 c green bell pepper, chopped
• 1/3 c onion, chopped
• two 16-oz cans Van Camp's Pork and Beans
• 4-5 frankfurters, sliced
• 1/4 c barbecue sauce
• 1 1/4 c Aunt Jemima or Quaker Corn Meal
• 1/4 c all purpose flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1/4 tsp salt (optional)
• 1 c milk
• 1 egg

Preparation

Step 1

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.