Hot Dog Boat
Tex-Mex Corn Dog Casserole
Yield: 1 pan
Serving size: 6
Calories per serving: 426
Ingredients:
Calories per serving: 426
2 cups biscuit mix
6 tablespoons cornmeal
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup milk
1 package hotdogs
Directions:
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.
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.
Homemade Bisquick Mix
Prep time:
Cook time:
Yield: 1 (1014 g)
Ingredients:
Cook time:
Yield: 1 (1014 g)
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Directions:
1 Sift flour, baking powder and salt three times into a large bowl.
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for "Bisquick mix".
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for "Bisquick mix".
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