Bonnie's StoryThis is a fast and delicious one-skillet cornbread dinner. This recipe with the weiners and beans can also be cooked as a delicious side dish for your next barbecue. So you get two recipes in one!
I hope you enjoy it!
Photos are my own and so is this humble recipe.
BEANS AND WEINERS
cans of van camp's pork and beans
hot dogs, your choice, sliced
whole onion, chopped
cup chopped bell pepper
rings of pickled jalapeno peppers chopped
cup bulls eye barbecue sauce
tablespoon dark brown sugar
cup yellow cornmeal
cup gluten free flour, or all purpose flour
tablespoon baking powder
tablespoons canola oil
1BEANS AND WEINERS:
Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
9Remove 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.
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.
11GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!