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February 15, 2017
Beer Batter Corndogs
February 16, 2017
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Now you can “fancy up” your corndogs for those picky relatives who don’t eat off a stick.

Ingredients

  • 2 cups celery, thinly sliced
  • 2 tablespoons butter or margarine
  • 1 1/2 cups green onions, sliced
  • 1 1/2 lbs hot dogs
  • 2 eggs
  • 1 1/2 cups milk
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon pepper
  • 17 ounces cornbread-muffin mix
  • 8 ounces sharp cheddar cheese, shredded

Directions

  1. In skillet, saute celery in butter for 5 min.
  2. Add onions; saute 5 min.
  3. Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
  4. In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
  5. In a large bowl, combine eggs, milk, sage and pepper.
  6. Add the remaining hot dog mixture. Stir in corn bread mixes.
  7. Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
  8. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.

NOTES : I just use my own corn bread recipe.

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