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Beans and Wieners Under Cornbread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4

Description: Dive into a comforting and savory casserole that combines the heartiness of beans and wieners with the sweet and crumbly delight of cornbread. This recipe, sourced from a cherished online casserole book, promises a delightful meal that’s even better the next day. Ideal for a quick weeknight dinner or a hearty lunch, this dish is sure to please both family and guests.

Ingredients:

For the Bean and Wiener Layer:

1 pound all-beef wieners
1/8 cup catsup (ketchup)
1 tablespoon Dijon-style mustard
1 cup dark brown sugar
1/2 cup dark molasses
1 tablespoon olive oil
1/2 cup finely chopped green onions
2 cans (15 ounces each) baked beans

For the Cornbread Topping:

1 cup yellow cornmeal
1/3 cup granulated sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup olive oil (from the green onion sauté)

Instructions:

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C), ensuring it reaches the perfect temperature for baking.
Prepare the Wieners: In a large skillet over medium heat, brown the wieners until they are nicely caramelized. Once browned, cut them diagonally into 1-inch pieces. Set aside.
Mix the Bean Base: In a 9-inch square baking dish, combine the baked beans, catsup, Dijon mustard, dark brown sugar, and dark molasses. Stir well to blend all the ingredients thoroughly.
Incorporate the Wieners: Add the browned wiener pieces to the bean mixture. At this point, you can prepare this step ahead of time and refrigerate it until you’re ready to bake.
Sauté the Green Onions: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped green onions and sauté until they become soft and fragrant. Remove from heat and set aside.
Prepare the Cornbread Topping: In a large mixing bowl, whisk together the yellow cornmeal, granulated sugar, all-purpose flour, baking powder, and salt. Stir in the sautéed green onions and olive oil.
Combine Wet Ingredients: In a separate bowl, beat the egg and milk together until well combined. Pour this mixture into the dry ingredients, stirring until the batter is smooth and lump-free.
Assemble and Bake: Spoon the cornbread batter over the bean and wiener mixture, spreading it out evenly. Bake in the preheated oven for 30 minutes or until the cornbread topping is golden brown and cooked through.
Cool and Serve: Once baked, allow the casserole to cool for 15 minutes before serving. This resting time helps the flavors meld together and makes it easier to cut into portions.

Enjoy this comforting casserole hot from the oven, or save the leftovers for an even more flavorful lunch the next day. This dish pairs perfectly with a crisp green salad or some steamed vegetables, creating a complete and satisfying meal for any occasion. 🍽️😊

Nutritional Information per Serving: