CornDog Casserole

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CORNDOG CASSEROLE

Make cornbread  batter (recipe following) and pour it into a buttered 9 x 13 pan.

Cut organic all-chicken or all-beef hot dogs in pieces and “bury”  them in the cornbread batter.

Bake at 400 degrees for 30-40 minutes, or until center is done to the test. (Insert knife into cornbread and when done it should come out clean) Let cool.

Cut pieces of the casserole so that each piece has a hot dog in it. Serve with lots of ketchup and/or mustard.

* OPTION: Add a layer (2-4 cups) of homemade chili to the bottom of the pan first, for a Chili CornDog Casserole. You can also add a thin layer of shredded cheddar cheese over the chili, before you add the cornbread batter and hot dogs.

* Sometimes I will add a sprinkling of shredded cheddar cheese on the top of the cornbread and it adds a nice flavor, texture and creates a nice “crust”.

WHOLE-GRAIN CORN BREAD

2 large eggs, beaten

1/2 cup honey

1 Tablespoon butter, melted

1 1/2 cups milk, buttermilk or non-dairy alternative

1 cup whole wheat pastry flour

2 cups yellow cornmeal (freshly-ground popcorn)

1 Tablespoon baking powder

1 teaspoon Real Salt

Beat eggs together then beat in remaining wet ingredients. Whisk flour, cornmeal, baking powder, and salt together. Stir into wet mixture and stir just until all ingredients are incorporated.

Spread into oiled or buttered 9 x 13 inch pan, OR for thicker cornbread use a large cast iron skillet. For the CornDog Casserole, use the 9 x 13 pan, the dogs fit better.

Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey or butter to drizzle! (Or ketchup and mustard for the CornDog Casserole.)

* OPTION: You can add 1-2 cups sweet kernel corn (frozen or canned) to the cornbread batter.

Enjoy!

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