Franks And Corn Bread Recipes

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

FRANKS AND CORNBREAD

Steps:

• In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.

FRANK STITT'S CORN BREAD

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.

FRANKS TWISTED DINER BREAD

Steps:

• Preheat oven to 350 degrees F.
• Beat egg thoroughly and set aside.
• Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.
• Let rise until doubled in size.
• Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.
• Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack.

FRANKS AND CORN BREAD

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.

BEANS AND FRANKS BAKE

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.