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Country Cornbread Casserole

1 pound hot dogs, sliced on the diagonal in 1/2 inch pieces
2 1 pound cans baked beans
1/2 C ketchup
1/2 C water
1 tbsp. prepared mustard
1/4 C tbsp. brown sugar
1 tsp. Worcestershire sauce
2 tbsp. finely chopped onion

Cornbread:
3/4 C sifted flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/3 C cornmeal
1 egg, lightly beaten
2/3 C milk
1/4 C cooking oil
1/3 C finely chopped onion

Preheat the oven to 400 degrees. Combine the hotdogs, beans, ketchup, water, mustard,
brown sugar, and Worcestershire sauce in a 9 x 13 2 inch pan.
In a mixing bowl, sift the flour, sugar, baking powder and salt. Stir in the cornmela. Add
the egg, milk, oil and onion, stirring only until all the items are combined. Spoon the
cornmeal mixture over the beans in dollop Bake for about 40 minutes until cornbread is
done and golden brown.






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