non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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Homestyle baked beans with hot dogs and cornbread – a protein-packed comfort meal for the whole family!
A quintessential American comfort dish, this recipe combines sweet and savory baked beans with smoky, browned hot dogs. Simmered in a tangy sauce, it's a hearty, one-pot meal perfect for a quick weeknight dinner, potluck, or campfire cookout.
Serving size: 1.5 cups
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice
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Homestyle baked beans with hot dogs and cornbread – a protein-packed comfort meal for the whole family!
This southern dish is perfect for dinner. With 1104.18 calories and 41.19g of protein per serving, it's a nutritious choice for your meal plan.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped yellow onion and sauté for 4-5 minutes, or until it becomes soft and translucent.
While the onion cooks, slice the hot dogs into 1/2-inch thick rounds. Add the sliced hot dogs to the pot with the onions. Cook for 3-4 minutes, stirring occasionally, until the pieces are lightly browned on the edges.
Pour the undrained canned baked beans into the pot. Stir in the ketchup, light brown sugar, yellow mustard, and Worcestershire sauce until everything is well combined.
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes. Stir occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken.
Remove from heat. Taste the mixture and season with salt and freshly ground black pepper as needed. Serve hot.
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.