Zutaten für Beans And Wieners Under Cornbread
- All Beef Wieners
- Baked Beans
- 1/4 cup ketchup
- Dijon Style Mustard
- Dark Brown Sugar
- Dark Molasses
- Hot Pepper Sauce
- 1/4 cup chopped green onions
- Olive Oil
- Yellow Cornmeal
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
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Zubereitung von Beans And Wieners Under Cornbread
- Preheat oven to 350°F (175°C).
- Brown 1 pound of wieners in a large skillet over medium heat. Once browned, remove from heat and cut diagonally into 1-inch pieces.
- In a 9x9 inch baking dish, combine 1 (15-ounce) can of kidney beans (drained and rinsed), 1/4 cup ketchup, 2 tablespoons yellow mustard, 2 tablespoons brown sugar, 1 tablespoon molasses, and 1 teaspoon hot sauce.
- Stir in the browned wieners.
- Saute 1/4 cup chopped green onions in 1 tablespoon of oil until softened. Set aside.
- In a separate bowl, whisk together 1 cup cornmeal, 1/4 cup sugar, 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Stir in the sauteed green onions with oil into the dry ingredients.
- In a small bowl, whisk together 1 large egg and 1/2 cup milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the cornbread batter evenly over the bean and wiener mixture.
- Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
128g
Fat
58g
Carbs
29g
