Ingredients
2 cups celery, sliced
1 cup onions, chopped
1½ pounds hot dogs
2 Eggland’s Best eggs
1½ cups TruMoo milk
1 teaspoon McCormick sage
⅓ teaspoon black pepper
18 oz. Jiffy cornbread mix
8 oz. Kraft shredded cheddar cheese
Instructions
In a skillet, cook celery and onions until tender. Place in a mixing bowl; set aside.
Cut hot dogs into quarters, then into thirds. Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside, reserving one cup of the mixture.
In another bowl, combine eggs, milk, sage, and black pepper. Fold in hot dog mixture. Stir in cornbread mix. Add one and a half cups cheese. Spread mixture into a greased 3 quart dish. Top with the reserved hot dog mixture and cheese.
Bake uncovered at 350F until golden brown, 20-30 minutes.
From: http://recipepatch.com/county-fair-corndog-casserole-will-feeling-like-youre-top-ferris-wheel
