Corn Dog & Bean Bake
-1/2 cup diced peppers, any variety
-Half an onion
-1 (28-oz) can of baked beans
-1 (16-oz) package cocktail weiners
-1/4 cup barbecue sauce
-1/4 cup ketchup
-1 (8-oz) package corn muffin mix
-1/3 cup milk (or enough for muffin mix directions–see package)
Throw the chopped peppers and onions into a large saucepan and add baked beans and cocktail weiners. Mix the ingredients together while adding barbecue sauce and ketchup.
While the mixture simmers to a boil over medium heat, take out a box of cheap cornbread muffin mix and prepare it according to directions (with one egg and small amount of milk) in a large measuring cup. Once the weiner mixture is bubbling, pour hot mixture 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.