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Franks and Corn Bread

By: Marilyn Hoiten

"'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.'"

Rate/Review | Read Reviews (13)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 (16 ounce) cans pork and beans
1 (16 ounce) package hot dogs, halved lengthwise and sliced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 (8.5 ounce) package corn bread/muffin mix
1 cup shredded Cheddar cheese

Directions

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.