Prep time: 10 mins
Cooking time: 45 mins
This is a super lazy recipe. There’s definitely nothing gourmet about it. But it’s a childhood favourite, and the next generation seems to like it. Because my pantry is stocked with canned beans, and I found some hotdogs in the freezer, I thought I’d throw them together for this obvious dish. But I wanted it to go further, so I tried a cornbread topping as an additional filler. It worked pretty well, adding more texture and crunch. If you like a little more tang in your beans, try adding some cider vinegar.
Feeds 7 hungry mouths, with second-helpings for (almost) everyone.
- 12 hotdogs
- 4 cans of your favourite beans (I went with maple because, well, why not?)
- 1 small brown onion
- 2 green onions
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil.
- 1 cup milk
- 2 eggs
- Oil for cooking
- Preheat oven to 350 F.
- Brown the hotdogs in a frying pan. This first step adds an extra layer of taste to the overall dish. Remove and cut into chunks.
- Dice and fry the onion in a little oil.
- Combine hotdogs, beans, and onion in baking tray; spread evenly.
- Now prepare the cornbread recipe. Mix together the flour, cornmeal, baking powder, and salt.
- In a separate bowl, mix the eggs, milk, and vegetable oil.
- Combine wet ingredients with the dry, stir.
- Chop and add the green onions to the batter.
- Pour batter over the franks and beans mixture.
- Cook for 45 minutes at 350F. Let sit for at least five minutes before serving.