I confess: I have a love for corndogs. Especially the ones you get at fairs/carnivals. Best ones? The cheese filled hotdog kind. They are sooo bad, but soo good! I can’t go to a fair or carnival and NOT get a corndog. Good thing I don’t go to fairs and such very often!
This recipe I’m about to share is a huge hit with the kids, and I like it bunches too! It’s nowhere near what the corndogs at the fair taste like, but it works when the craving hits. I know most have seen the corndog muffin recipes all over the place with just corn muffin mix, the ingredients called for on the box, and hotdogs. This is so much better! Make it in a 9×13 cake pan and cut, or make them as muffins. Just be sure you check on them regularly if you’re making muffins, don’t want them burnt!
Yield: 12 servings
- 2c thinly sliced celery
- 2Tbs butter
- 1+1/2c sliced green onions
- 1+1/2lbs hotdogs
- 2 eggs
- 1+1/2c milk
- 2tsp rubbed sage
- 1/4tsp black pepper
- 2 packages corn bread/muffin mix (Jiffy)
- 2c (8oz) shredded sharp cheddar cheese, divided
In a skillet sauté celery in butter for 5 minutes. Add onions, sauté another 5 minutes. Place onions and celery into a large bowl and set aside. Cut up the hotdogs (I do rounds, and then cut those in half). Sauté those for 5 minutes or until lightly browned, add hotdogs to the bowl with the onions and celery, mix it up a bit. Set aside 1 cup worth of the veggie/hotdog mix.
In a separate bowl, combine eggs, milk, sage and pepper. Add remaining hotdog mixture. Stir in the corn bread mixes. Add in 1+1/2c of the cheese.
Spread into a greased cake pan (9×13). Top with reserved hotdog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.