Hot dog corn bread pie
6 grandsons
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Hot dogs; cut 1/4\" circles | |
| ½ | cup | Onion; corasely chopped |
| 1 | tablespoon | Margarine; |
| 8 | ounces | (1 cn) tomato sauce; |
| 1 | can | #2 red kidney beans; drained |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Salt; |
| 4 | teaspoons | Baking powder; |
| 1 | teaspoon | Granulated sugar; |
| 1 | cup | Yellow corn meal; |
| ½ | teaspoon | Salt; |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Chili powder; ( for chili flavor use up 1 ts) OK! |
| ½ | teaspoon | Accent |
| 1½ | cup | Milk; |
| 1 | cup | Melted butter; |
| 3 | Eggs; beaten until lemon yellow | |
Directions
FILLING
CORN BREAD TOPPING
Place the hot dog pieces, onion and margarine in a large skillet; saute over low heat until the onion is transparent and hot dogs begin to brown slightly. Add the tomato sauce, kidney beans, salt, pepper, chili powder and Accent. Mix all well and pour into a 2-quart buttered casserole. Stir the flour, salt, baking powder, sugar and corn meal together twice. Place in a suitable mixing bowl. Mix the milk, melted butter and the beaten eggs together, then pour into the dry ingredients. Beat with a wire whisk until smooth and free of lumps. Spoon over the hot dog mixture. bake in 375 degrees oven for 25 minutes. Serves 6. Source: The New Hotdog Cookbook, by Mettja C.
Roate, 1968 Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 11-04-94