I am a big fan of upside food.
Whether it’s cakes or pizza pies (you better believe it), there’s something daring and risk-taking about eating food the wrong way up. And doesn’t everything taste better when it’s daring and risk-taking?
We’re also really into beanies and weenies here at the Chubby Vegan household. In fact, even our tiniest member devours bowls of vegan baked beans and smart dogs like they’re going out of style.
So we had the ingredients, we just had to figure out what we could turn «upside down.»
And what’s better than cornbread? It goes so well with chili, it would naturally taste good with beanies and weenies, right?
It’s simple, quick and really hits that comfort-food craving you’ve been having. I recommend saving it for a chilly night as well.
Upside down cornbread beanie and weenie casserole
28 oz can of vegan baked beans
4 vegan hot dogs cut into coins (we used Lightlife smart dogs!)
1 cup cornmeal
1 cup all purpose flour
1/2 stick of vegan butter
1 cup almond milk
1/4 cup agave syrup
2 flaxseed eggs (2 TBS flaxseed and 3 TBS warm water, mix and let it sit for 10 minutes)
2 TBS oil
Preheat oven to 375 degrees.
Mix together cornmeal, flour, butter, almond milk, agave syrup, flaxseed eggs and oil. Batter will be lumpy and coarse.
Grease a 9×9 casserole dish and pour baked beans into bottom. Next, add hot dog coins. Top with cornbread batter.
Bake for 45 minutes or until golden brown all over.
Scoop out and serve in a bowl with a smidge of sour cream or butter. Yum!