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Ingredients
  • subheading: SCALE 1X 2X:
  • Equipment needed: pot-in-pot dish and sling/trivet
  • 1 (12 oz) package of all beef hot dogs (I used Johnsonville Beef Brats)
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can ranch style beans
  • 2 Tbsp yellow mustard
  • 3 Tbsp BBQ sauce
  • 6 Tbsp cornmeal
  • ¼ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 egg, slightly beaten
  • ¼ cup milk
  • 1 Tbsp oil
  • 1 Tbsp sugar
  • For topping: shredded cheddar and diced green onions
Steps
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