1 C. celery, thinly sliced
1-1/2 C. onions, chopped
1 tablespoon butter or margarine
1 lb. hot dogs
1 egg
3/4 C. milk
1 teaspoon rubbed sage
1/4 teaspoon freshly ground black pepper
1 (8.5 oz.) pkg. cornbread mix
1 C. shredded sharp cheddar cheese, divided
Sauté the celery about 5 minutes in the butter. Add onions and sauté for another 5 minutes. Remove from skillet and set aside. Cut hot dogs in quarters lengthwise and then cut into fourth or so. Sauté the hot dogs until lightly browned and and add to vegetables. In a large bowl, combine the eggs, milk, sage and pepper. Add all except 1/2 cup of the hot dog veggie mixture; mix well. Stir in the cornbread mix and add 3/4 C cheese. Mix and pour into a lightly greased 8 x 8 x 2-inch baking dish. Top with the reserved hot dog veggie mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.
Makes 6 servings.