bonnie's beans and weiners buttermilk cornbread

Name: BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: ## 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; 1/8 - cup ketchup; 1 - tablespoon dark brown sugar; ## CORNBREAD TOPPER; 1 1/4 - cup yellow cornmeal; 1/4 - cup gluten free flour, or all purpose flour; 1 - tablespoon baking powder; 1 - teaspoon salt; 1 - tablespoon sugar; 3 - tablespoons canola oil; 1 - egg; 1 - cup buttermilk

(2 RATINGS)

174 Pinches 16 Photos

BonniE !

Cottonwood, CA

Updated on Jun 24, 2012

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.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

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
1/8 - cup ketchup
1 - tablespoon dark brown sugar
CORNBREAD TOPPER
1 1/4 - cup yellow cornmeal
1/4 - cup gluten free flour, or all purpose flour
1 - tablespoon baking powder
1 - teaspoon salt
1 - tablespoon sugar
3 - tablespoons canola oil
1 - egg
1 - cup buttermilk

How To Make bonnie's beans and weiners buttermilk cornbread

Step 1

BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.

Step 2

Chop the onion and pepper and saute over medium heat until done.
Step 3

Add the beans to the vegetables.
Step 4

Mix well.
Step 5

Add the chopped jalapeno peppers.
Step 6

Add the ketchup, brown sugar, and barbecue sauce.
Step 7

Slice the hot dogs into bite-sized pieces.
Step 8

Add the sliced hot dogs to the bean mixture in the skillet.
Step 9

Remove 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.
Step 10

CORNBREAD 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.
Step 11

GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
Step 12

With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
Step 13

Spread the batter evenly over the bean mixture.
Step 14

Bake for about 30 minutes until golden brown.
Step 15

Cut a slice and Enjoy!
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