FRANKS AND CORNBREAD
"We ate this corn bread-topped casserole often when our children were growing up, and it was always well received," shares Marilyn Hoiten of Rockford, Illinois. "It's so easy to throw together after work that I still make it for my husband and me."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
BEANS AND FRANKS BAKE
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
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.
FRENCH FRY FRANKS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 18 franks
Number Of Ingredients 12
Steps:
- Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
- Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
- Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
- Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.
FRANKS AND CORN BREAD
'We ate this corn bread-topped casserole often when our children were growing up, and it was always well received,' shares Marilyn Hoiten of Rockford, Illinois. 'It's so easy to throw together after work that I still make it for my husband and me.'
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In a bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard; mix well. Transfer to a greased 9-in. square baking dish.
- Prepare corn bread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350 degrees F for 40-45 minutes or until heated through.
Nutrition Facts : Calories 668.1 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 34.5 g, Fiber 6.7 g, Protein 24.4 g, SaturatedFat 14.3 g, Sodium 2221.1 mg, Sugar 24.7 g
FRANK STITT'S CORN BREAD
In Frank Stitt's 'Southern Table'. While I love sweet cornbread, my dad and his family think it is a travesty and not at all Southern. Here is a savory version, by a master Southern chef. My dad approves. Do not substitute lower fat ingredients.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 218.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 45.2, Sodium 565.2, Carbohydrate 39.5, Fiber 3, Sugar 3.2, Protein 7.7
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