Corn Dog Squares
Source of Recipe
rdj recipes
List of Ingredients
Corn Dog Squares
2 cups celery thinly sliced
2 tablespoons butter or margarine
1 1/2 cups green onions sliced
1 1/2 pounds hot dogs cut in thirds and quartered lengthwise
1 1/2 cups milk
2 eggs beaten
2 teaspoons sage ground
1/4 teaspoon black pepper
8 ounces sharp cheddar cheese shredded (2 cups)
1 15-ounce package corn bread and muffin mix
Preheat oven to 400F. Butter a 3-quart oblong baking dish. In a 10-inch
skillet over medium-high heat, saute celery in butter or margarine for 5
minutes. Add green onions and saute 5 minutes longer. Transfer to a
medium bowl.
In same skillet, saute frankfurters for 5 minutes or until lightly
browned and beginning to curl. Transfer to bowl with vegetables; mix
thoroughly.
In a large bowl, mix milk, eggs, sage and pepper. Reserve 1 cup of the
frankfurter mixture; stir remainder into milk mixture with 1 1/2 cups of
the cheese. Stir in cornbread mix. Pour into baking dish. Top with
reserved frankfurter mixture and remaining 1/2 cup cheese.
Bake for 30 minutes or until golden brown. Cut into squares. Yield: 12
squares/servings.Recipe
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