Recipe Monday: Corndog Casserole

Corndog casserole is basically cornbread with hot dogs, creamed corn, and cheese added to the batter. That's it. Here's the cornbread recipe I always use, because I prefer sweet over non-sweet. Really though, use what ever type of cornbread you prefer.

Best Corn Bread

3/4 cup sugar

2 cups buttermilk baking mix

3/4 cup cornmeal

1/2 teaspoon baking powder

1 cup milk

2 eggs, slightly beaten

1 teaspoon vanilla extract

3/4 cup melted margarine

Combine all ingredients in bowl in order listed, mixing well after each addition. Pour into a greased and floured 8x8 inch baking pan. Bake at 350 for 35-40 minutes or until golden brown. Serve warm with butter and honey. Yield: 9 servings

It's the little extras that make the difference though. By adding green chilies, jalapeños, or chili, you can make the casserole hardier or spicier. Most of the time, I only throw in the hot dogs and we eat it with pancake syrup.