Beans And Wieners Under Cornbread Recipes

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WIENERS AND BEANS



Wieners and Beans image

This is simple and tastes great! It makes a nice accompaniment to a main dish at lunch, dinner or picnic.

Provided by Sheila

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 5

Number Of Ingredients 4

8 beef frankfurters
4 tablespoons barbeque sauce
2 teaspoons dry mustard
2 (16 ounce) cans baked beans with pork

Steps:

  • In a saucepan filled with water, boil the frankfurters for about 5 minutes.
  • In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
  • When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.

Nutrition Facts : Calories 527 calories, Carbohydrate 46.3 g, Cholesterol 60.9 mg, Fat 30 g, Fiber 7.7 g, Protein 20.1 g, SaturatedFat 11.5 g, Sodium 1778.1 mg, Sugar 21.7 g

SKILLET BEANS 'N WEINERS



Skillet Beans 'n Weiners image

Makes a very good busy day dinner. Serve with your favorite coleslaw and a side of cornbread. You can add more brown sugar if you like it a little more sweet.

Provided by Chef shapeweaver

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans pork and beans (drained)
1/3 cup chopped sweet onion
4 slices bacon, diced
1 (16 ounce) package jumbo hot dogs, cut into small bite-sized pieces
2 tablespoons ketchup
2 tablespoons honey mustard
2 tablespoons canola oil
1/3 cup packed brown sugar

Steps:

  • In a medium size skillet, heat oil over medium heat.
  • Add bacon and onion; cook until lightly browned.
  • Add hot dogs; cook until most are lightly browned.
  • Add rest of ingredients, mixing well.
  • Reduce heat and simmer for 25 or until slightly thickened.

BEANS AND FRANKS BAKE



Beans and Franks Bake image

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

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (28 ounces) baked beans
4 hot dogs, sliced
1/2 pound sliced bacon, cooked and crumbled
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup chopped onion
2 cups shredded part-skim mozzarella cheese

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.

BEANS AND WIENERS UNDER CORNBREAD



Beans and Wieners Under Cornbread image

This is a delicious casserole. I got it from ecookbooks online, the casserole book. I made this last night for supper and my husband and I really enjoyed it. We had the leftovers for lunch today and believe it or not, it was even more delicious! I just have to share the recipe with you!

Provided by MarieRynr

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package all beef wieners
2 (16 ounce) cans baked beans
1/8 cup catsup
1 tablespoon dijon-style mustard
1 tablespoon dark brown sugar
1 tablespoon dark molasses
1 teaspoon hot pepper sauce
1 green onion, including part of the green,chopped
1 tablespoon olive oil
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Preheat oven to 350*F.
  • Brown weiners in a skillet.
  • Cut diagonally into 1 inch pieces.
  • Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
  • Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
  • Set aside.
  • Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
  • Stir in green onion with oil.
  • Mix egg and milk together, then stir into flour mixture until smooth.
  • Spoon over casserole.
  • Bake for 30 minutes or until golden brown.
  • Let cool 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.

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