Ingredients

• 6 tablespoons butter , divided
• 3 ribs celery diced about 3/4 cup
• 4 hot dogs sliced into 1/2-inch pieces
• 8.5 ounce package Jiffy cornbread muffin mix
• 1 tablespoon 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
• 1 cup shredded cheddar cheese

Directions

• 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. Remove from the heat.
• 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, cheese, 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!

Notes

• 10-2-25 Full Recipe
• I removed the celery
• I added Diced Onion

Photos