|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Dry mustard powder||1⁄4 Teaspoon|
|Canned cream style corn||8 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||1⁄8 Teaspoon|
|Frankfurters||4 , halved crosswise|
Combine cornmeal, flour, onion, baking powder, salt and mustard; stir in egg, corn, milk and hot pepper sauce.
Spoon batter into greased round baking dish with inverted glass in center.
Place frankfurter halves around dish in spokelike fashion.
Heat at medium-LOW 13 1/2 to 14 1/2 minutes, or until cornbread is done.