A perfect blend of sweet and savory. It may not sound like a good idea, but trust us it is.
45 minutes, 12 servings
| 2 cups | Celery, thinly sliced |
| 2 Tbsp | Butter |
| 1 ½ cups | Green onions, sliced into 1/4 inch or smaller pieces |
| 1 ½ lbs | Hot dogs |
| 2 | Eggs |
| 1 ½ cups | Milk |
| 2 tsp | Sage |
| ¼ tsp | Pepper |
| 2 packages | Corn bread/muffin mix (8 1/2 ounces each) |
| 2 cups | Shredded cheddar cheese divided |
| 1. Preheat oven to 400 degrees. |
| 2. In a skillet , sauté celery (2 cups) in butter (2 Tbsp) for 5 minutes. |
| 3. Add onions and sauté for an additional 5 minutes. |
| 4. Remove onions and celery from skillet into a bowl . |
| 5. Cut hot dogs (1 ½ lbs) lengthwise into quarters, then cut into thirds. |
| 6. In the same skillet, sauté the cut hot dogs for 5 minutes or until lightly browned. |
| 7. Add the sautéed hot dogs to the bowl with the vegetables. |
| 8. Set aside 1 cup of the hot dog and vegetable mixture. © FirstPageRecipes.com |
| 9. In a separate large bowl, combine eggs (2), milk (1 ½ cups), sage (2 tsp), and pepper (¼ tsp). |
| 10. Add the remaining hot dog and vegetable mixture to the large bowl. |
| 11. Stir in the cornbread mix (2 packages). |
| 12. Add remaining shredded cheddar cheese (1 ½ cups) and stir in. |
| 13. Spread the mixture into a shallow 3-quart baking dish. |
| 14. Top the dish with the reserved cup of hot dog mixture. |
| 15. Top with remaining shredded cheddar cheese (½ cup). |
| 16. Bake the dish, uncovered, for 30 minutes or until the top begins to brown and a toothpick inserted into the cornbread comes out clean. |
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