Preparation:
Preheat oven to 400° F. Prepare a 3-quart dish with cooking spray; set aside. In skillet, cook celery and onions until tender. Place in a mixing bowl; set aside. Cut hot dogs into quarters, then into thirds. Place in a skillet, cook until lightly browned. Fold into celery mixture; set aside. Reserve one cup mixture. In another mixing bowl, combine eggs, milk, sage, and black pepper. Fold in hot dog mixture. Stir in cornbread mixes. Add 1 1/2 cups cheese. Spread mixture into prepared dish. Top with reserved hot dog mixture and cheese. Bake, uncovered for 30 minutes, or until golden brown.
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