Serves: 6
Total Calories: 426
Yield: 1 pan
Slice hotdogs lengthwise. Spray pan with cooking spray. Line bottom of pan with hotdog slices.
In a medium bowl; mix Bisquick, cornmeal and sugar together. Melt 1/2 cup butter in the microwave. Add milk and eggs. Stir, pour liquid mixture into dry mixture. Don't over mix.
Pour cornbread mixture over hot dogs. Add another layer of hot dogs and top with remaining cornbread mixture.
Bake at 350 degrees for 35-40 minutes. Cut in squares and add toppings.
This Featured Recipe: Tex-Mex Corn Dog Casserole and Hot Dog Boats recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
