Franks and Beans Casserole

2-3 Tbsp extra- virgin olive oil
3 pkg of fat ballpark style, all beef hot dogs, sliced slight angle (you also use
turkey, or the dogs, whatever you like)
1 med onion , chopped
2 Tbsp molasses
3 Tbsp Worcestershire sauce
2 cups tomato sauce (15 -ounce can)
4 16-ounce can or 1 family size can baked beans
2 8/12 ounces boxes corn muffin mix,such as jiffy brand
2 eggs
4 Tbsp (1/2 stick) butter Melted
1 1/2 cup whole milk
1 Tbsp chili powder
1/4 cup chopped or snipped chives
2 cups shredded cheddar Cheese
Preparation:
Preheat oven to 400 F
Place a large oven safe nonstick skillet over medium-high heat.
Add olive oil.
Add the sliced hot dogs to the pan & brown about 6-8 minutes.
Add the chopped onion & cook for about 3-4 minutes.
Add the baked beans & bring up to a simmer.
While the hot dog mixture is coming up to simmer, mix the two pkg of muffin mix together with eggs, melted butter, milk, chili powder, chives, & the cheese.
Pour the mix over the top of the hot mixture in skillet.
Place skillet, in the oven & bake until cornbread is golden in color,12-15 minutes.
If your skillet is not oven safe just place it in a oven safe dish before you put the muffin mixture on top.
Yield 6 to 9 serving