2 TBSP butter
1 8oz pkg. cream cheese, softened
1 can whole kernel corn, drained
1 can cream style corn
1 pkg. corn muffin mix (jiffy)
2 eggs, slightly beaten
1 cup shredded cheddar cheese
6-8 hotdogs halved lengthwise and cut into slices
Preheat oven to 350* Microwave butter until melted. Add softened cream cheese. Microwave 15 sec. or until cream cheese is very softened and stir until well blended. Add both corns, the muffin mix and the eggs. Mix well. Stir in hotdogs and pour into greased 9x13 baking pan. Sprinkle with cheddar cheese.
Bake at 350* for 40 min. or until golden brown. End result is a rich, custardy "corndog" casserole.
If you like a little crunch, you can add diced onion and/or celery.
Clovergirl--That sounds yummy I might have to give that a try
Today for a late late breakfast we had sausage gravy, biscuits and eggs. This evening we are having mexican dip, buffalo chicken dip, celery, carrots, and wonton sausage appetizers---FOOTBALL~~~~ WHO DEY
I have a crock pot of chili in the fridge ready to cook tomorrow, along with cornbread and a salad.