Corn Dog Casserole

Though the cheese really adds a lot to this recipe, it is not entirely necessary, as there isn't any cheese in an ordinary corn dog!

Making corn dogs at home isn't an easy task, and making them without a deep fryer is all but impossible. Even frozen corn dogs that you can bake at home are fried before freezing, so I really like that this recipe gets around the need for frying by baking the hotdogs directly in a moist and sweet cornbread! - 

Ingredients

• 1 tablespoon butter or margarine
• 2 (8.5-ounce) boxes corn muffin mix
• 2 large eggs
• 3/4 cup milk
• 6-8 hot dogs or turkey franks
• 1 tablespoon sugar
• 4 slices American cheese, optional

Directions

1. Preheat oven to 400 degrees. Place butter in a 2-quart  baking dish and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with the melted butter.
2. Place the muffin mix, eggs, and milk into a large  mixing bowl and mix until well combined.
3. Pour 1/3 of the batter into the greased 2-quart baking dish, and then place whole hot dogs in rows over the top, about 3/4-inch apart. To extend each row to about 1/2-inch from the edge of the dish on either side, you will most likely need to cut 2 of the hotdogs into smaller pieces to add in.
4. Place 4 slices of American cheese evenly over the hotdogs,and then cover all with the remaining 2/3 of the batter. Bake for 30-35 minutes, until the top has browned well and a toothpick inserted into the center comes out clean. Let cool 5 minutes before slicing. Serve with ketchup or mustard, as you would eat an ordinary corn dog.