Cotnbread Casserole from Scratch

A blend of another corn dog casserole & a cornbread recipe from America's Test Kitchen. You could use any sort of mild sausage.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 1⁄2 cups celery, sliced thinly
• 1 1⁄2 tablespoons butter
• 1  cup green onion, sliced thinly
• 1  lb  hot dog, sliced crosswise
• 2  tablespoons butter
• 1  cup yellow cornmeal
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 4  teaspoons sugar
• 1⁄2 teaspoon salt
• 2  large eggs
• 2⁄3 cup buttermilk
• 2⁄3 cup milk
• 1 1⁄2 cups cheddar cheese

Directions

1. Preheat oven to 425.
2. Saute celery in butter for 5 minutes.
3. Add onions, saute 5 minutes.
4. Place in large bowl and set aside.
5. Saute hot dogs & set aside.
6. In a large bowl, whisk cornmeal, baking powder, baking soda, sugar & salt.
7. Make well in center of bowl.
8. Add eggs and stir.
9. Add milk & buttermilk & stir until just combined.
10. Add vegetable, hot dogs & cheese.
11. Pour into 9" square pan and bake until golden brown & slightly cracked, about 25 minutes.
12. Cool on wire rack for 5 to 10 minutes.