Beanee Weenie Cornbread Casserole

Beanee Weenie Cornbread Casserole 1 - (16 oz) package hot dogs 2 - (15 oz) cans pork & beans 2 - tablespoons brown sugar 1 - teaspoon yellow mustard 3 - tablespoon barbecue sauce 2 - packets Martha White sweet yellow cornbread & muffin mix or Jiffy corn muffin mix 2 - eggs 2/3 - cup milk 1/2 - cup shredded cheddar cheese, optional Preheat oven to 350 degrees. Cut up hot dogs into bite size pieces. In a large bowl add the pork and beans, hot dogs, brown sugar, barbecue sauce and mustard. Mix until combined. Pour the mixture into a lightly greased 8 x 8 inch baking dish and set aside. In a small bowl add the corn muffin mix, egg and milk. Using a whisk blend until combined. If using cheese add it to the batter. Pour the corn muffin mixture over the bean mixture and spread evenly. Bake at 350 degrees for 35 - 40 minutes or until corn bread is cooked through and mixture is bubbly. Cooks Note: 1/2 cup shredded cheddar cheese can be added to the corn muffin batter before adding on top the casserole.