2 (16 oz.) each cans undrained pork and beans
5 or 6 franks, cut into 1/2-inch slices
3/4 c. chopped green pepper (optional)
1/2 c. chopped onion
1 tbsp. chili powder
1 c. self-rising cornmeal mix
3/4 c. milk
1 egg
2 tbsp. vegetable oil

Preheat oven to 425 degrees. Grease 8 or 9 inch square baking dish. Combine; pork and beans, franks, green pepper, onion and chili powder and pour into dish. Stir: cornmeal mix, milk, egg and oil until smooth and pour evenly over beans and franks. Bake 25 to 30 minutes or until corn bread is golden brown.