Real Recipes From Real Home Cooks ®

bonnie's beans and weiners buttermilk cornbread

★★★★★ 2
a recipe by
BonniE !
Cottonwood, CA

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.

★★★★★ 2
serves 6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For bonnie's beans and weiners buttermilk cornbread

  • 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
  • 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
  • 1
    cup buttermilk

How To Make bonnie's beans and weiners buttermilk cornbread

  • 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.
  • 2
    Chop the onion and pepper and saute over medium heat until done.
  • 3
    Add the beans to the vegetables.
  • 4
    Mix well.
  • 5
    Add the chopped jalapeno peppers.
  • 6
    Add the ketchup, brown sugar, and barbecue sauce.
  • 7
    Slice the hot dogs into bite-sized pieces.
  • 8
    Add the sliced hot dogs to the bean mixture in the skillet.
  • 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.
  • 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.
  • 11
    GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
  • 12
    With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
  • 13
    Spread the batter evenly over the bean mixture.
  • 14
    Bake for about 30 minutes until golden brown.
  • 15
    Cut a slice and Enjoy!