Frank & Bean Casserole

2 Tbsp. EVOO (extra Virgin Olive Oil)
2 packages Ball Park Franks or any hotdog you want
2 tbsp Molasses
3 tbsp Worcestershire sauce
2 cups tomato sauce ( a 15 oz can)
1 family size can or 4 16 oz cans baked beans
2 8.5 boxes corn muffin mix, such as Jiffy
2 eggs
4 tbsp butter (1/2 stick) melted
1 1/2 cups whole milk
1 tbsp chili powder
2 cups shredded cheddar cheese
1/4 cup chopped or snipped chives
1 medium onion chopped

1. Preheat oven to 400 degrees farenheit.
2.Place a large, oven-safe, nonstick skillet over med. - high heat, add EVOO. Add the sliced hot dogs to the pan and brown, about 6-8 min. Add the chopped onion and cook for about 3-4 minutes.
3.Combine molasses, worcestershire and tomato sauce in a small bowl and add to the skillet.
4. Add the baked beans and bring up to a simmer.
5.While the hotdog mixture is coming up to a simmer, mis the two packages of muffin mix together with eggs, melted butter, chili powder, chives and the cheese.
6.Pour the mixture over the top of the hotdog mixture in the skillet. Place skillet in the oven and bake until cornbread is light golden in color, 12 - 15 minutes.
yields 6 - 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CATHYMILLS434.