Beans And Wieners Under Cornbread Recipes

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BEANS, WEINERS & CORNBREAD



BEANS, WEINERS & CORNBREAD image

A very simple but tasty meal that everyone will love, courtesy of my Northern friend. Photo: www.recipe.com

Provided by Ellen Bales

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 16

2 pkg (12 oz.ea.) all-beef weiners
4 can(s) (16 oz.ea.) vegetarian beans (no pork)
1/4 c catsup
2 Tbsp dijon mustard
2 Tbsp dark brown sugar
2 Tbsp dark molasses
2 tsp hot pepper sauce
2 scallions, including part of the green, chopped
2 Tbsp olive oil
1 1/3 c yellow cornmeal
2/3 c all purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 c milk

Steps:

  • 1. In a large skillet, brown the weiners and cut diagonally into 1-inch pieces.
  • 2. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 13x9-inch baking dish. Stir in weiners. (This portion can be fixed ahead and refrigerated.)
  • 3. Meanwhile, saute green onion in oil until soft. Set aside. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion with oil.
  • 4. Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole. Bake in a preheated 350-degree oven for 30 minutes or until golden brown. Let cool 10 to 15 minutes before serving.

BEANS & WIENERS UNDER CORNBREAD



Beans & Wieners Under Cornbread image

This makes a delicious and simple supper. Hearty and family pleasing. Todd really enjoys this when I make it and I can say with a certainty that the leftovers taste even better the next day, so it's worth making the whole recipe, however you can quite successfully cut the recipe in two if you wish.

Provided by Marie Rayner

Yield 4

Number Of Ingredients 21

1 package of smoked frankfurters
2 (415g) tins of baked beans (2 (14 oz) tins)
2 TBS tomato ketchup
1 TBS Dijon mustard
1 TBS dark soft brown sugar
1 TBS cider vinegar
1 tsp hot pepper sauce (Tabasco)
(You can cut this down if you don't like your food too spicy)
1 TBS dark molasses (in the UK you can use a combination of dark treacle and golden syrup)
140g plain flour (1 cup)
45g caster sugar (1/4 cup)
2 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
115g yellow cornmeal/fine polenta (2/3 cup)
240ml buttermilk (1 cup)
2 TBS olive oil
1 large free range egg, lightly beaten
1 green chilies, trimmed and finely diced
90g grated strong cheddar cheese (3/4 cup)
2 spring onions, chopped

Steps:

  • Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a medium sized shallowish casserole dish.
  • Cut the frankfurters into 1 inch pieces and brown them in a large hot skillet. (There is no need to add any fat to the skillet). Once they are browned add the beans, tomato sauce, mustard, sugar, molasses, vinegar, and pepper sauce. Stir it all together really well and bring to a simmer. Let cook for about five minutes, on low heat, while you make the cornbread mixture.
  • Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Whisk in the cornmeal and 60g/ ½ cup of the grated cheese. In a separate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine, without over mixing. Fold in the chopped chili and onion.
  • Pour the hot bean mixture into the prepared casserole dish. Spoon the cornbread mixture over top. Sprinkle with the remaining grated cheese.
  • Bake in the heated oven for 30 to 35 minutes, or until the cornbread is well risen and golden. A toothpick inserted in the centre of the cornbread should come out clean. Remove from the oven and let cool for 15 minutes before serving.

BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD



BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD image

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.

Provided by BonniE !

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 18

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

Steps:

  • 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!

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