Corn Dog Casserole

Corn Dog Casserole

1 tablespoon butter
1 pound hot dogs (I like BallPark, Nathan's and Hebrew National brands)
2 eggs
½ cup sour cream
1 ½ cups milk
½ teaspoons ground sage (none, if you do not care for sage)
¼ teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix (Jiffy brand works best)
1 can shoepeg or regular whole kernel corn, drained
2 cups shredded Cheddar cheese, divided

Slice hot dogs into ¼ inch rings. In a skillet, sauté hot dogs in butter for 5 minutes or until lightly browned. Set aside ½ cup of hot dogs. Preheat oven to 400 degrees. In a large bowl combine the eggs, milk, sour cream, sage and pepper. Add all but reserved 1/2 cup hot dogs. Stir in corn bread mix and 1 ½ cups shredded cheese. Fold in drained corn. Spread mixture into a shallow 3 quart baking dish. Top with reserved ½ cup hot dogs and remaining ½ cup shredded cheese. Bake uncovered in preheated oven for 30 minutes, or until golden brown and center is set. You can serve this with yellow mustard for that totally authentic taste.

Makes 12 servings