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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
2 cups celery, thinly sliced |
2 tablespoons butter or 2 tablespoons margarine |
1 1/2 cups green onions, sliced |
1 1/2 lbs hot dogs |
2 eggs |
1 1/2 cups milk |
2 teaspoons rubbed sage |
1/4 teaspoon pepper |
17 ounces cornbread-muffin mix |
8 ounces sharp cheddar cheese, shredded |
Directions:
1. In skillet, saute celery in butter for 5 min.
2. Add onions; saute 5 min.
3. Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
4. In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
5. In a large bowl, combine eggs, milk, sage and pepper.
6. Add the remaining hot dog mixture. Stir in corn bread mixes.
7. Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
8. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.
9. NOTES : I just use my own corn bread recipe.
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