Any time I make baked beans, especially with franks or sausage, I feel my father’s presence.  He could eat B&M baked beans straight from the jar or heat them up with some sliced hot dogs and he was in comfort food heaven!

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My kids love corn dogs, but dipping and frying is too much work, too messy and greasy, and I decided a casserole could work – and it does!

2 boxes Jiffy cornbread mix

3 eggs

1 can corn kernels, drained

1 can creamed corn

2- 3 Tbsp agave or honey

3 Tbsp.  Sour cream, yogurt, or coffee creamer (I used sweet and creamy almond creamer to keep it lactose free)

 

 

Combine CORNBREAD ingredients.

Meanwhile soften some onions in oil with barbecue brown sugar seasoning.

 

 

 

Heat oven to 375F.  Add sliced franks to cornbread and pour into 13 x 9 baking dish sprayed with coconut oil.

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Add beans to onions and cook on low while corndog casserole bakes.

20191123_201826Bake about 35 minutes or until golden and toothpick comes out clean.

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