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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is corn dogs deconstructed!! Ingredients:
2 cups thinly sliced celery |
2 tbsp. butter |
1 1/2 cups sliced green onions |
1 1/2 lbs. hot dogs |
2 eggs |
1 1/2 cups milk |
2 tsp. rubbed sage |
1/4 tsp. pepper |
2 packages (8 1/2 oz. each) corn bread muffin mix |
2 cups (8 oz.) shredded sharp cheddar cheese, divided |
Directions:
1. In skillet, saute celery in butter for 5 minutes. Add onions; satye for 5 minutes. Place in a large bowl, set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightlyl browned; add to vegetables. Set aside 1 cup.
2. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese. Spread into a shallow 3 quarter baking dish. Top with reserved hot dog mixture and remaining cheese.
3. Bake, uncovered, at 400 F for 30 minutes or until golden brown.
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