Hot Dog Corn Casserole

Heat olive oil in a large skillet over medium heat. Stir in hot dog pieces and cook and stir until hot dogs.

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Mix together the creamed corn cream milk beaten egg mustard onion and crumbled crackers.

Hot dog corn casserole. Dump Jiffy cornbread mix into a medium bowl. Preheat the oven to 180C350F gas mark 4. Throw in the sliced hot dogs and a handful of shredded cheddar.

Whisk until well mixed. In a large bowl combine corn muffin mix eggs milk and cayenne pepper with a spoon. Bake uncovered at 400 degrees for 30 minutes or until golden brown.

Preheat oven to 375 degrees F. I used a 73 inch Fat Daddios cake pan. Coat an 8-inch square baking dish with cooking spray.

Stir well making sure there are no dry pockets. Add milk and eggs to large bowl. Stir in 34 of the cheese.

Slice hot dogs into ½ inch rounds. Keyword black pepper butter celery cheddar cheese corn muffin mix eggs ground sage hot dogs milk onion. Cook and stir green bell pepper onion and celery in hot oil until onion is translucent about 5 minutes.

Add the boxes of corn muffin mix 1 package of the cut up hot dogs the drained can of corn and 1 12 cups of the cheddar. Preheat the oven to 350 degrees. Add milk honey and egg.

Add hot dog pieces corn and beans not drained mustard and BBQ sauce into pot-in-pot dish. Spray a 7 by 11 inch baking dish with cooking spray.

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