Categories: dinner

Ingredients

• 1/2 c yellow cornmeal
• 1/2 c all-purpose flour
• 1 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 beaten egg
• 1/3 c milk
• 4 tbsp cooking oil
• 1/2 c chopped carrot
• 1/4 c chopped onion
• 1/4 c chopped bell pepper
• 1/4 c chopped celery
• 1 11-1/2 oz can condensed bean with bacon soup
• 3/4 c milk
• 2 tsp prepared mustard
• 1 lb frankfurters, sliced

Directions

1. Stir together cornmeal, flour, sugar, baking powder, and salt. Combine egg, the 1/3 c milk, and 2 tbsp of the cooking oil. Add to dry ingredients; beat smooth.

2. In saucepan heat remaining 2 tbsp oil; add vegetables. Cook, covered, 10 minutes. Blend in soup, the 3/4 c milk, and mustard; stir in franks. Bring to boiling. Turn into a 2-quart casserole dish. Spoon batter atop hot mixture. Bake, uncovered, at 425F for 20-25 minutes.

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