BEANS AND FRANKS BAKE
I have made this beans and franks casserole several times, and it's always a hit. The kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping. The recipe saves on pans to wash if all were cooked separately. -Roxanne VanGelder, Rochester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter., Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 687 calories, Fat 28g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 1886mg sodium, Carbohydrate 88g carbohydrate (36g sugars, Fiber 10g fiber), Protein 24g protein.
FRANKS AND CORN BREAD
This is something you can whip up quickly for lunch or a week night. Recipe courtesy of Taste of Home Fast with Fixes Mixes. Good stuff. I left out the brown sugar (personal preference--don't like sweet food). I also put my corn bread on the bottom instead of spoonfuls on top. Then I put my cheese on top instead of mixing into the corn bread. In addition, I added a can of corn to the bean mixture (recipe is posted as written).
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine pork and beans with hot dogs, brown sugar, Worcestershire sauce, and prepared mustard.
- Mix well and transfer to a greased 9x2 inch square baking dish.
- Prepare corn bread mix according to package directions (generally by adding 1 egg and 1/3 cup of milk to mixture and stirring).
- Stir in cheese.
- Drop by spoonfuls onto bean mixture and bake uncovered at 350 for 40 to 45 minutes or until heated through.
Nutrition Facts : Calories 666, Fat 32.9, SaturatedFat 13.8, Cholesterol 97, Sodium 1957.7, Carbohydrate 70.9, Fiber 12.1, Sugar 15.4, Protein 24.7
FRANK STITT'S CORN BREAD
In Frank Stitt's 'Southern Table'. While I love sweet cornbread, my dad and his family think it is a travesty and not at all Southern. Here is a savory version, by a master Southern chef. My dad approves. Do not substitute lower fat ingredients.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°.
- Preheat an 8-to9-inch cast-iron skillet in the hot oven.
- Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
- Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
- Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
- Add the egg and stir to combine.
- Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
- Bake for 20-30 minutes, until golden brown.
- Remove from the oven and unmold; serve hot.
Nutrition Facts : Calories 218.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 45.2, Sodium 565.2, Carbohydrate 39.5, Fiber 3, Sugar 3.2, Protein 7.7
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