adapted from Taste and Tell
1 tablespoon butter
2 cups celery, sliced
1 cup onions, chopped
1 1/2 pounds hot dogs
1 1/2 cups milk
2 teaspoon sage
1/2 teaspoon black pepper
18 oz. cornbread mix
8 oz. shredded cheddar cheese
In a skillet, melt butter and cook celery and onions until tender over medium high heat. Place in a mixing bowl and set aside.
Cut hot dogs in half, then into slices (like little moons). Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside.
In another bowl, combine eggs, milk and black pepper. Fold about half of the mixture into the hot dog mixture, slowly you don't want scrambled eggs. Stir in cornbread mix. Add sage and rest of egg mixture. Add 3/4 of the shredded cheese and stir.
Spread mixture into a greased 3 quart dish. Top with the reserved cheese and bake uncovered at 350F until golden brown. About 30 minutes, give or take a bit.
You seriously have to try this recipe. Yum,