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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois Ingredients:
2 cups thinly sliced celery |
2 tablespoons butter |
1-1/2 cups sliced green onions |
1-1/2 pounds hot dogs |
2 eggs |
1-1/2 cups 2% milk |
2 teaspoons rubbed sage |
1/4 teaspoon pepper |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2 cups (8 ounces) shredded sharp cheddar cheese, divided |
Directions:
1. In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
2. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
3. In a large bowl, whisk the 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-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
4. Bake, uncovered, at 400° for 30 minutes or until golden brown. Yield: 12 servings.
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