Instructions:

Beans and Wieners under Cornbread

2 (12 ounce) package all-beef wieners
4 (16 ounce) cans vegetarian beans
1/4 cup catsup
2 tablespoons Dijon-style mustard
2 tablespoons dark brown sugar
2 tablespoons dark molasses
2 teaspoons hot-pepper sauce
2 scallions, including part of the green, chopped
2 tablespoons olive oil
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk

Preheat oven to 350 degrees F.

Brown wieners in skillet. Cut diagonally into 1-inch pieces. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in 13 x 9-inch baking dish. Stir in wieners. (This much can be fixed ahead and refrigerated.)