BEANS AND WEINERS BUTTERMILK CORNBREAD -- BONNIE'S
|BEANS AND WEINERS|
|2||cans of van camp's pork and beans|
|6||hot dogs, your choice, sliced|
|1||whole onion, chopped|
|1/4||cup chopped bell pepper|
|5||rings of pickled jalapeno peppers chopped|
|1/4||cup bulls eye barbecue sauce|
|1||tablespoon dark brown sugar|
|1 1/4||cup yellow cornmeal|
|1/4||cup gluten free flour, or all purpose flour|
|1||tablespoon baking powder|
|3||tablespoons canola oil|
This 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.
Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
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.