Frank Vegetable Bake
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cooking oil||4 Tablespoon|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Condensed bean with bacon soup||11 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Prepared mustard||2 Teaspoon|
|Frankfurters||1 Pound, sliced|
Stir together cornmeal, flour, sugar, baking powder, and salt.
Combine egg, the 1/3 cup milk, and 2 tablespoons of the cooking oil.
Add to dry ingredients; beat smooth.
In saucepan heat remaining 2 tablespoons oil; add vegetables.
Cook, covered, 10 minutes.
Blend in soup, the 3/4 cup milk, and mustard; stir in franks.
Bring to boiling.
Turn into a 2-quart casserole.
Spoon batter atop hot mixture.
Bake, uncovered, at 425° for 20 to 25 minutes.