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."
Ingredients
- 2 cans (16 ounces each) pork and beans
- 1 package (12 ounces) hot dogs, halved lengthwise and sliced
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 cup shredded cheddar cheese
Reviews
I made this with half the hot dogs called for and in a 7x11 pan; it overflowed. Next time, I will make it in a 9x13 pan and just have it skinnier. Tasted fine, but I think corn kernels in the corn bread topping would make it better.
I love this recipe! Whenever we have a package of hot dogs that need cooking up, I make this recipe. It's a big hit. One little thing I add is some crushed bacon. It just adds a little extra pizazz!
I agree with Jane2006. Why dooes Michigan girl even look at a recipe with hot dogs if she limits her sodium, or anything else. It sounds like a fun recipe and I can't wait to try it.tati0
Why would you even consider this recipe if you have special diet needs. Obviously, hot dogs are not a health food.
WHY IS ALL OF THE NUTRITIONAL INFO., BLANK? I COUNT ON THESE ITEMS FOR MY EVERYDAY EXISTENCE DUE TO HEALTH ISSUES!PLEASE UPDATE THIS RECIPE USING THESE FACTS.FOR INSTANCE, I KNOW THAT THE SODIUM WILL BE WAY UP THERE. PLEASE DO A THOROUGH POSTING IF YOU'RE GOING TO POST!