Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 3 ribs celery (, ends trimmed, diced (about 3/4 cup))
- 4 hot dogs (, sliced crosswise into 1/2-inch pieces)
- 2 scallions (, diced)
- 8.5 ounce package Jiffy cornbread muffin mix
- 2 tablespoons brown sugar
- 1/4 teaspoon dry ground mustard
- 1/4 teaspoon pepper
- 1 large egg
- 1/3 cup whole milk
- 1/3 cup sour cream
- 4 tablespoons butter (, melted)
Instruction
- Preheat oven to 400 degrees F. Coat a 2-quart baking dish with nonstick spray.
- In a medium nonstick skillet, melt the 2 tablespoons butter over medium heat; add celery and hot dogs. Sauté until celery is tender and hot dogs are lightly browned, about 4 minutes. Take off the heat and stir in the scallions until wilted. Set aside.
- In a large bowl, dump in the cornbread mix and remove any clumps with a fork. Add in the brown sugar, dry mustard, pepper, egg, milk, sour cream, and 4 tablespoons melted butter; whisk to combine until smooth.
- Set aside 3/4 cup of the hot dog mixture and stir in the remaining to the cornbread mixture.
- Pour batter into the prepared baking dish and spread evenly. Top with the reserved 3/4 cup cooked hot dog mixture.
- Bake, uncovered, for 25-30 minutes until golden brown and a tester in the center comes out clean. (Check toward the last 5 minutes of baking and tent with foil if over-browning.)
- Serve portions with a nice slab of butter!