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

Related recipes