War Eagle Mill Cornbread Mix makes this all in one meal a kid friendly snap to make!


1/4 cup thinly sliced celery


1 cup sliced green onions


1 Tbsp butter


1 package all natural hot dogs


2 eggs


1 1/2 cups water


2 cups War Eagle Mill Cornbread Mix


1 tsp ground sage


1/4 tsp black pepper


1/4 tsp crushed red pepper (optional)


1 1/4 cups shredded Cheddar cheese



Preheat oven to 400 degrees F


Saute onion and celery in the butter for two minutes. Put in large bowl.  Slice hot dogs into  1/2 inch rounds and saute in same skillet until lightly browned.  Combine with onions and celery.   Remove 1 cup of mixture from bowl and set aside.


Add the egg, water, sage and peppers to hot dogs.  Stir in corn bread mix and 1 cup of cheese.  Mix together and spread into a 3 quart baking dish.  Top with the extra cup of  hot dog mix and the remaining cheese.


Bake for 20-25 minutes or until golden.


Make a sauce of 3 Tbsp brown mustard and 1 Tbsp mayonnaise to spread on top.