bonnie's beans and weiners buttermilk cornbread

How To Make bonnie's beans and weiners buttermilk cornbread

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  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.
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  2

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

  Add the beans to the vegetables.
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  4

  Mix well.
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  5

  Add the chopped jalapeno peppers.
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  6

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

  Slice the hot dogs into bite-sized pieces.
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  8

  Add the sliced hot dogs to the bean mixture in the skillet.
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  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.
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  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.
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  11

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

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

  Spread the batter evenly over the bean mixture.
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  14

  Bake for about 30 minutes until golden brown.
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  15

  Cut a slice and Enjoy!
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