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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A different and delicious dish made with hotdogs! Ingredients:
1/2 cup yellow cornmeal |
1/2 cup flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg, beaten |
3/4 cup milk |
4 tablespoons oil |
1/2 cup carrot, chopped |
1/4 cup onion, chopped |
1/4 cup green pepper, chopped |
1/4 cup celery, chopped |
1 (11 1/2 ounce) can condensed bean with bacon soup |
3/4 cup milk |
2 teaspoons prepared mustard |
1 lb hot dog, sliced (frankfurters) |
Directions:
1. Set oven to 425 degrees.
2. Stir together cornmeal, flour, sugar, baking powder and salt.
3. Combine egg, 1/2 cup milk and 2 Tbsp oil; add to dry ingredients, beat until smooth.
4. In a saucepan, heat remaining 2 Tbsp oil; add veggies, cook uncovered 10 minutes.
5. Blend in soup, 3/4 cup milk and mustard; stir in hot dogs, bring to boiling.
6. Transfer soup/hotdog mixture to a 2-qt casserole dish.
7. Spoon cornmeal/flour batter (by tablespoons) atop hot mixture.
8. Bake uncovered, for 20-25 minutes.
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