When I first joined Splitcoaststampers website, I spent many hours (and still do) looking at all of the creative talents that is shared by the many members of this group. It is a free website and the people on it are a very caring and sharing group too. When I joined, I'd never made a card before so I was very imitated by the thought of sharing anything that I had made. Than I found the forum on there for recipe swaps! There are all kinds of different ones to choose from and you just sign up and make the required amount of cards, mail them to the hostess and you will receive cards from the others in the group/swap. Some of the cards you receive are so impressive and you can get some really good recipes that way too. The one I'm sharing today is from one of those swaps. The name on the back of the card is; VSbndr. I've made this recipe many times and we all like it. Since there are only two of us in the house, I just make half of the recipe. For the creamed corn, I just buy the small can (8.5 ounces) size. I hope you will try it and enjoy it as much as we do! You can click on the picture to enlarge it but I did type the recipe below in case you can't read it.
Corn Dog Casserole
2 small boxes corn muffing mix (I use Jiffy brand)
2 pounds hot dogs, cut-up
1 tablespoon butter
1 1/2 cups milk
1 can creamed corn
1/2 to 1 pound cheese of your choice, Colby or Velveeta (I use shredded Cheddar cheese)
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Saute hot dogs until they are brown (I'm lazy and skip this part). In a large bowl, mix corn muffin mix, milk, eggs and creamed corn. Mix in hot dogs and then cubed cheese. Place mixture into a well greased or sprayed 3 quart shallow baking pan (8x8 or 9x9", if doing half recipe) and bake until golden brown and no longer "jiggly" in the center, about 35 to 40 minutes. Serve with ketchup and mustard.