My mom took on a mighty task tending to the pickiest of appetites over the years. Looking back on our many demands, I find myself shaking my head.
No wonder she instructed us to eat what she made or go without!
Her Corndog Casserole was one dish I never turned down, though. In fact, I remember making it promptly to dinner each and every time it hit the table. This recipe, my friends, is a comfort meal at it's finest.
The key to this recipe? Do not over-bake. I repeat: Do Not Over Bake. That's the hardest part. Which means? Yet another quick meal to add to your menu plans!
1 package hotdogs
2 (8 1/2 oz.) packages Jiffy Cornbread Mix
2 cups of shredded cheddar cheese
2/3 cup milk
1. Preheat oven to 350 degrees.
2. Cut the hotdogs into quarters and sauté for 3-5 minutes. Set aside.
2. Mix cornbread according to package. Mix in cheese and sautéed hotdogs.
3. Pour into 9x13 dish and bake for 20-25 minutes or until golden on top.
Linking up with Home Stories A to Z, I Heart Naptime, Tatertots and Jello, A Night Owl Blog, Chef in Training
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