Cotnbread Casserole from Scratch |
|
 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A blend of another corn dog casserole & a cornbread recipe from America's Test Kitchen. You could use any sort of mild sausage. Ingredients:
1 1/2 cups celery, sliced thinly |
1 1/2 tablespoons butter |
1 cup green onion, sliced thinly |
1 lb hot dog, sliced crosswise |
2 tablespoons butter |
1 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
4 teaspoons sugar |
1/2 teaspoon salt |
2 large eggs |
2/3 cup buttermilk |
2/3 cup milk |
1 1/2 cups cheddar cheese |
Directions:
1. Preheat oven to 425.
2. Saute celery in butter for 5 minutes.
3. Add onions, saute 5 minutes.
4. Place in large bowl and set aside.
5. Saute hot dogs & set aside.
6. In a large bowl, whisk cornmeal, baking powder, baking soda, sugar & salt.
7. Make well in center of bowl.
8. Add eggs and stir.
9. Add milk & buttermilk & stir until just combined.
10. Add vegetable, hot dogs & cheese.
11. Pour into 9 square pan and bake until golden brown & slightly cracked, about 25 minutes.
12. Cool on wire rack for 5 to 10 minutes.
|
|