-
1
Preheat the oven to 400F.
-
2
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
-
3
Melt the butter in a large saute pan set over medium heat.
-
4
Add the celery and cook for 5 minutes.
-
5
Add the green onions and cook for 2 more minutes.
-
6
Transfer the celery and green onions to a large bowl and set aside.
-
7
Cut the hot dogs in half lengthwise, then cut into 1/2-inch pieces.
-
8
Saute the hot dogs in same pan, set over medium-high heat, turning to brown on all sides, about 7 minutes.
-
9
Transfer to the bowl with celery and green onions.
-
10
Set aside.
-
11
Lightly beat the milk and eggs together.
-
12
Add the corn muffin mix, sage, salt, and pepper.
-
13
Add 1 1/2 cups of the cheese and combine.
-
14
Put the hot dog mixture in the bottom of the prepared casserole dish.
-
15
Pour in the corn muffin mix mixture and sprinkle the remaining 1/2 cup of cheese over the top.
-
16
Bake for 30 minutes or until the top is golden brown, set, and risen slightly.
-
17
Great for freezing!
-
18
See our Freezer Tips on pages 2327.
-
19
This can easily be converted into a vegetarian dish by substituting your favorite vegetarian hot dogs.
-
20
Corn dogs instantly take Sandy back to summers in the Valley.
-
21
As soon as the last school bell rang, she and her sisters would run out to meet her parents for their annual trip to the local wholesale food distributor.
-
22
(The distributor supplied food in bulk to restaurants, and generally did not sell to regular peoplebut that didnt stop Marge, Sandys mom.)
-
23
Her parents stocked up on burritos, pickles, and hamburger patties to feed the family over the summer, while the girls begged nonstop for the mammoth box of frozen corn dogs.
-
24
Eventually, Marge and Max would cave in, and the girls would giggle in delight.
-
25
The summer was then full of afternoons eating tasty corn dogs covered in lots of yellow mustard.
-
26
Yum!