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Corn Dog Bake

2 tablespoons butter

1 rib celery, thinly sliced

8 scallions, white and green parts, thinly sliced on the diagonal, divided

1 jalapeno, seeded and very finely chopped (optional)

12 hot dogs, cut into ½ inch thick rounds

2 large eggs, beaten

1 ¼ cup milk

2 tablespoons melted butter

¼ teaspoon salt

Pinch of ground black pepper

1 can creamed corn

2 packages corn bread (approx 8 ounces) mix (Suggested brand:  Jiffy)

8 ounces shredded sharp Cheddar cheese, divided


Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish (or equivalent) with non-stick cooking spray.


In a sauté pan, over medium heat, melt butter and sauté the celery for 5 minutes.  Add half of the scallions (reserve other half for later) and the jalapeno.  Sauté for 5 more minutes.  Place sautéed vegetables in a large bowl and set aside.


In same skillet, sauté hot dogs for 7 – 10 minutes or until lightly browned and caramelized.  Add all but 1 cup of hot dogs to the vegetable mixture.


In another large bowl, whisk the eggs, milk, butter, salt and pepper.  Stir in the creamed corn and the hot dog/vegetable mixture.


Stir in corn bread mixes and 1 ½ cup Cheddar cheese until well blended.


Spread mixture into prepared baking dish.  Top evenly with reserved hot dog pieces and remaining cheese.


Bake for 30 minutes or until golden brown.

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