Frankly

Think of the State Fair in a baking dish. All the sweet, savory, cornbread-and-hot-dog goodness without the stick.

Prep Time: 15 mins | Bake Time: 30-35 mins | Servings: 6-8

Ingredients

• 1 (8.5 oz) box Jiffy corn muffin mix (or your favorite)
• 1 large egg
• ⅓ cup milk
• 1 (14.75 oz) can cream-style corn
• 1 (15 oz) can whole kernel corn, drained
• 1 cup sour cream
• ¼ cup melted butter
• 1 tbsp yellow mustard
• 8-10 all-beef frankfurters, sliced into ½-inch coins
• 2 cups shredded sharp cheddar cheese, divided
• Optional garnish: chopped green onions, ketchup, mustard for serving

Instructions

1. Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make Batter: In a large bowl, whisk together the corn muffin mix, egg, and milk until just combined.
3. Combine: Stir in the cream-style corn, kernel corn, sour cream, melted butter, and mustard until uniform. Fold in the sliced franks and 1 cup of the shredded cheese.
4. Bake: Pour mixture into the prepared dish. Smooth top. Bake for 25 minutes.
5. Top & Finish: Remove from oven and sprinkle remaining 1 cup cheese evenly over the top. Return to oven for 5-10 minutes, until cheese is melted and the center is set (a toothpick should come out clean).
6. Serve: Let cool 5-10 minutes. Garnish with green onions. Serve with ketchup and mustard on the side.

Why it works: It’s the ultimate comfort mashup—savory franks embedded in a moist, slightly sweet cornbread pudding. It’s a guaranteed hit at potlucks and family dinners.

2. The “Frankly Gourmet” Beer-Simmered Brats with Onions & Peppers

Elevate the humble sausage to something worthy of a German biergarten or a tailgate feast.

Prep Time: 10 mins | Cook Time: 40 mins | Servings: 4

Ingredients

• 4-6 fresh bratwursts (or high-quality pork/beef franks)
• 1 tbsp olive oil or butter
• 2 large yellow onions, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 2 cloves garlic, minced
• 1 (12 oz) bottle lager or ale (like a German pilsner or a pale ale)
• ½ cup beef or chicken broth
• 1 tbsp whole grain mustard
• 1 tsp smoked paprika
• Salt and black pepper