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.