For a printable version of this recipe & complete ingredients listing, click here.
Last week at my office, multiple coworkers showed up with giant sacks of harvested vegetables to share. The bags all held same thing–peppers! But the beauty was that there were so many different kinds of peppers, the veggies looked like a kaleidoscope splayed out on my desk.
There were jalapenos, green and red bell peppers, banana peppers, and sweet little hot orange chili peppers. I brought home my share of the “harvest” and tried to think of something I could make using some of them. They looked so pretty on my countertop!
Finally, I decided to think of a recipe I had made in the past that had seemed a little bland, and add some kick to it with some of my new little ingredients. This was a great learning experience for me, because a lot of these types of peppers were not anything I’d ever purchased at the store or really knew how to use, at least as fresh produce.
I poked around in my cabinet and eventually landed on a corn dog casserole I’d attempted in the past from an old Pillsbury recipe. It had been okay, but lacking that extra zing. So, I rolled up my sleeves, grabbed a sharp paring knife, and got busy with peppers♥!
♥Chef’s Note: If you are looking to avoid catching swine flu this season, I recommend chopping hot peppers without protective gloves. I was retarded enough to do this last week, and it was a full three
days before I was able to touch my face again without pepper oil searing my flesh and tear ducts. So, if you’re afraid you’re going to be touching your face a lot this flu season, try a handling few jalapeno seeds and you’ll break yourself of that habit in a flash!
If you’re cooking along at home, you want to come up with about half a cup of various diced peppers and add about half an onion (diced) to the mix.
Throw the chopped produce in a large saucepan and add one large (28-oz.) can of generic baked beans and a 16-oz. package of cocktail weiners. Mix the ingredients around with about 1/4 cup barbecue sauce and 1/4 cup ketchup. (To learn great tips on cooking with generic barbecue sauce, click here.)
While the mixture simmers to a boil over medium heat, take out a box of cheap cornbread muffin mix (around 8-ounce size; mine cost 33 cents!) and prepare it according to directions (one egg and small amount of milk) in a large measuring cup. Once the weiner mixture is bubbling, pour it into an ungreased 8×8 (2-quart) glass casserole dish.
Using a plastic spatula (or spoon), pour the cornbread batter over the top of the mixture. You don’t have to be particularly even with this; it will smooth out and fill in holes during oven time.
Place the uncovered casserole into the oven and bake at 375 degrees for about 20 minutes, or until the cornbread has darkened slightly and top is firm to the touch. Remove from oven; cool and serve.*
*If you want to be super cute, you could serve it in those firm-paper hot dog trays you get at drive-in restaurants. I’ve seen them at Hobby Lobby and other stores for bulk purchase; they’re actually pretty inexpensive and would look adorable for an outdoor barbecue or kid’s meal.