Beans and Dogs Under Cornbread
2 (12 ounce) package all-beef Hot Dogs
4 (16 ounce) cans vegetarian beans
1/2 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons dark molasses
2 teaspoons Sriracha sauce
2 scallions, including part of the green, chopped
2 tablespoons olive oil
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
Preheat oven to 350 degrees F.
Brown Dogs in skillet. Cut diagonally into 1-inch pieces.
Mix next five ingredients and place in a 13 x 9-inch baking dish. Stir in wieners.
Meanwhile, sauté 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.
Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole.
Bake for 30 minutes or until golden brown.
Let cool 10 to 15 minutes before serving.
2 (12 ounce) package all-beef Hot Dogs
4 (16 ounce) cans vegetarian beans
1/2 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons dark molasses
2 teaspoons Sriracha sauce
2 scallions, including part of the green, chopped
2 tablespoons olive oil
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
Preheat oven to 350 degrees F.
Brown Dogs in skillet. Cut diagonally into 1-inch pieces.
Mix next five ingredients and place in a 13 x 9-inch baking dish. Stir in wieners.
Meanwhile, sauté 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.
Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole.
Bake for 30 minutes or until golden brown.
Let cool 10 to 15 minutes before serving.
