corn dog casserole
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This recipe is easy to convert for large crowds; it originally was used as an inexpensive yet filling meal, along with a salad, for our church's free Wed night dinners. I made it at home, but omitted the celery and sage. It was just like it says: Corn Dogs in a casserole!
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yield
12 serving(s)
method
Bake
Ingredients For corn dog casserole
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2 cthinly sliced celery
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1 1/2 csliced green onions (i used purple onion instead)
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2 Tbspbutter
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1 1/2 lbhotdogs (beef and pork)
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2eggs
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1 1/2 cmilk
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2 tspground sage
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1/4 tspground black pepper
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28 oz boxes jiffy corn bread mix
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2 cshredded cheddar
How To Make corn dog casserole
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1Saute celery and onion in butter 5 min, then remove from pan and set aside. Slice hot dogs in quarters lengthwise then into thirds and saute in the same pan for 5 min or until lightly browned. Add to onion mix and reserve 1 cup.
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2Oven to 400 degrees. Combine eggs, milk, sage and pepper. Then add in the cornbread mixes. Add all but the reserved mix and the cheese into the bottom of a 9x13 sprayed with PAM. Top with reserved hot dogs, then the cheese. Bake, uncovered, 30 min or until golden brown.
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3Note: I buy the large boxes of cornbread mix, so if you do as well there is 1 1/2 c dry per box. Also, I tend to like more cornbread so I use three boxes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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