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beans, weiners & cornbread

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

A very simple but tasty meal that everyone will love, courtesy of my Northern friend. Photo: www.recipe.com

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For beans, weiners & cornbread

  • 2 pkg
    (12 oz.ea.) all-beef weiners
  • 4 can
    (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

How To Make beans, weiners & cornbread

  • 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.
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