Ingredients
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1/2 cup all-purpose flour
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1/2 cup whole wheat flour
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1 cup cornmeal or 1 cup polenta
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1/4 cup sugar
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4 teaspoons baking powder
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3/4 teaspoon salt
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1 teaspoon ground sage
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1/2 teaspoon white pepper
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2 eggs
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1 cup milk
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1/4 cup canola oil
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1 tablespoon butter
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1 cup finely chopped celery
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1 cup frozen corn kernels
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6 hot dogs, quartered lengthwise and sliced
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1 cup low-fat cheddar cheese, shredded
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1 cup sliced green onion
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1 cup finely chopped green bell pepper
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2 tablespoons chopped jalapenos
Instructions
- Preheat over to 400.
- Mix first 8 ingredients in a large bowl, set aside.
- Whisk together eggs, milk, oil, and jalapenos in a small bowl, set aside.
- Saute celery, onion, and peppers in butter for 5 minutes in a large skillet or wok.
- Add chopped hotdogs to vegetable mixture, saute 5 more minutes.
- Add corn kernels to skillet, cook till warm.
- Make a well in the dry ingredients.
- Pour egg mixture into dry ingredients, stirring just till moist.
- Add all but 1 cup of hot dog mixture, plus about half the cheese, to batter and mix to combine.
- Spread batter into a shallow baking dish.
- Top with remaining hotdog mixture and remaining cheese.
- Bake for 20- 30 minutes until golden brown and a fork or skewer comes out clean when you poke it into the casserole.