Frank-Vegetable Bake

• 12 cup yellow cornmeal
• 12 cup flour
• 1 tablespoon sugar
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 1 beaten egg
• 13 cup milk
• 4 tablespoons oil
• 12 cup chopped carrot
• 14 cup chopped onion
• 14 cup chopped celery
• 1 (11 1/2 ounce) can bean with bacon soup
• 34 cup milk
• 2 teaspoons mustard
• 1 lb frankfurter, sliced

1. Stir together cornmeal, flour, sugar, baking powder and salt.
2. Combine egg, 1/3 cup milk, and 2 T. oil.
3. Add dry ingredients; beat smooth.
4. In saucepan, heat remaining 2 T. oil; add vegetables.
5. Cook, covered 10 minutes.
6. Blend in soup, the 3/4 cup milk, and mustard; stir in franks.
7. Bring to boiling.
8. Turn into a 2 quart casserole.
9. Spoon batter atop hot mixture.
10. Bake, uncovered, at 425 for 20 to 25 minutes.

yellow cornmeal, flour, sugar, baking powder, salt, egg, milk, oil, carrot, onion, celery, bean with bacon soup, milk, mustard, frankfurter

Taken from www.food.com/recipe/frank-vegetable-bake-440682 (may not work)