Franks And Corn Bread Recipes

Steps:

• Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
• Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
• Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
• Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.

Steps:

• In a large bowl, combine pork and beans with hot dogs, brown sugar, Worcestershire sauce, and prepared mustard.
• Mix well and transfer to a greased 9x2 inch square baking dish.
• Prepare corn bread mix according to package directions (generally by adding 1 egg and 1/3 cup of milk to mixture and stirring).
• Stir in cheese.
• Drop by spoonfuls onto bean mixture and bake uncovered at 350 for 40 to 45 minutes or until heated through.

Steps:

• Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter., Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Steps:

• Preheat the oven to 450°.
• Preheat an 8-to9-inch cast-iron skillet in the hot oven.
• Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
• Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
• Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
• Add the egg and stir to combine.
• Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
• Bake for 20-30 minutes, until golden brown.
• Remove from the oven and unmold; serve hot.