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Beans and Wieners Under Cornbread
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(12 ounce) package all−beef wieners
(16 ounce) cans vegetarian beans
/4 cup catsup
tablespoons Dijon−style mustard
tablespoons dark brown sugar
tablespoons dark molasses
teaspoons hot−pepper sauce
scallions, including part of the green, chopped
tablespoons olive oil
1/3 cups yellow cornmeal
/3 cup all−purpose flour
tablespoons granulated sugar
teaspoons baking powder
teaspoon salt
eggs
cup milk
Preheat oven to 350 degrees F.
Brown wieners in skillet. Cut diagonally into 1−inch pieces. Mix beans, catsup, mustard, sugar,
molasses and pepper sauce in 13 x 9−inch baking dish. Stir in wieners. (This much can be fixed ahead
and refrigerated.)
Meanwhile, sauté 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.
Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole. Bake
for 30 minutes or until golden brown. Let cool 10 to 15 minutes before serving.
Beans and Wieners Under Cornbread
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