GINGER BEANS & WEINER CORN BREAD CASSEROLE

13
Rose Mary Mogan

By
@cookinginillinois

My idea for this recipe came from an old cookbook of West Virginia Recipes, originally published in 1974, called Mountain Measures.

Of course I added other ingredients that I had on hand to come up with this version, but the results were really amazing. My husband remarked how good they were without my even asking if he liked them.

Beans & Hot Dogs are always a winning combination in my book, but when you add ginger ale, ginger snap cookies, & bacon with brown sugar, mustard, & liquid smoke that takes them over the top in flavor.

I used both Butter Beans & Pork N Beans 4 added fiber

Rating:

★★★★★ 2 votes

Comments:
Serves:
8 or more depending on serving size
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 8
    bun length hot dogs, divided
  • 2 can(s)
    pork n beans (15 oz)
  • 2 can(s)
    butter beans (15 1/2 oz) drained
  • 1 can(s)
    ginger ale (12 oz size)
  • 1 1/2 c
    ginger snap cookies ( about 21 cookies)
  • 1 1/2 Tbsp
    liquid smoke
  • 1 medium
    red onion, chopped
  • 1 medium
    yellow or white onion, chopped
  • 1/3 c
    dark molasses
  • 6 slice
    bacon cut up & cooked
  • 1/3 c
    yellow mustard
  • 3/4 c
    catsup (i prefer heinz)
  • 1 box
    jiffy corn bread mix ( prepared according to pkg directions)
  • 2 tsp
    onion powder
  • 1 c
    brown sugar (firmly packed)

How to Make GINGER BEANS & WEINER CORN BREAD CASSEROLE

Step-by-Step

  1. Preheat oven to 375 degrees F. Spray a 9 X 13 dish with non stick cooking spray and set aside.
  2. Cut 6 hot dogs into 1 1/2 inch size pieces.
  3. Chop both onions.
  4. Cut bacon into small pieces and cook till nearly crisp. Saute onions in bacon fat.
  5. Add pork N beans, butter beans, chunk hot dogs, mustard, & sauteed onions, to a large bowl.
  6. Add catsup.
  7. Add ginger ale.
  8. Add Crushed ginger snap cookies,liquid smoke, molasses, cooked Bacon & brown sugar.
  9. Stir to blend together.
  10. Pour into prepared casserole dish.
  11. Prepare Jiffy corn muffin mix according to package directions, but add 2 teaspoons of onion powder to the mix. Allow to rest for 4 minutes, then add spoon fulls of batter over the top of the casserole . Dot corn bread with the remaining 2 hot dogs cut into chunks.
  12. Bake in preheated 375 degree F. Oven for 45 minutes.
  13. Remove from oven and serve while still hot.

Printable Recipe Card

About GINGER BEANS & WEINER CORN BREAD CASSEROLE




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