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!
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.
2Chop the onion and pepper and saute over medium heat until done.
3Add the beans to the vegetables.
5Add the chopped jalapeno peppers.
6Add the ketchup, brown sugar, and barbecue sauce.
7Slice the hot dogs into bite-sized pieces.
8Add the sliced hot dogs to the bean mixture in the skillet.
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!
12With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.