A wonderful taste of State Fair food, but made simply, easily and more healthy at home. No dipping in batter, no standing over hot oil frying, this is fast and easy! Using fresh, real food ingredients this casserole is great for a weeknight meal served with a fresh green salad, or a take-along to a picnic or covered dish supper. You can use your dried ingredients from your food storage pantry for a camping meal and this works great cooked in a solar oven. Pass the mustard!
Whole Grain Corn Dog Casserole 
9 x 13 pan
Serves 8
Food storage and non-dairy options
Ingredients:
1 pound organic all-beef or turkey hot dogs, no preservatives, cut into 1 or 2-inch pieces
2 large eggs, beaten
1/2 cup honey (or any sweetener)
1 Tablespoon butter, melted
1 1/2 cups milk, buttermilk or non-dairy alternative such as almonds)
2 teaspoons organic apple cider vinegar, if not using buttermilk
1 cup whole wheat pastry flour (freshly-ground)
2 cups yellow cornmeal (freshly-ground)
1 Tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon good salt
Method:
Mill dry popcorn into flour using the WonderMill or Wonder Junior Deluxe.
Mill whole wheat pastry berries into flour using the WonderMill or Wonder Junior Deluxe.
Measure and set out ingredients.
Beat eggs together then whisk in remaining wet ingredients until smooth.
Whisk flour, cornmeal, baking powder, and salt together. Stir dry mixture into wet mixture and stir just until all ingredients are incorporated. Add in optional ingredients if using.
Spread batter into oiled or buttered 9 x 13 inch pan.
Place the cubed hot dogs in the cornbread, closely together and push down into the batter. It doesn’t matter if the hot dogs stick out a bit, you can cover them with batter once they are all placed. If using cheese, sprinkle on before baking.
Bake at 400 degrees for 25-30 minutes or until center tests done. Serve hot, with extra honey or butter to drizzle or serve with ketchup and mustard. Cut into squares and serve.
Options:
Add 1-2 cups homemade chili and spread evenly on the bottom of the p x 13 pan.
Add 1 cup sweet kernel corn (frozen, canned, or rehydrated from dried) to the cornbread batter.
Add 1 cup shredded cheddar cheese (fresh or rehydrated from freeze-dried) over the top of the corn bread before baking to create a cheesy crust.
Storage, and non-dairy options:
Organic, all-beef hot dogs – frozen and thawed, or home-canned
Eggs, beaten – fresh or reconstituted from dried
Honey – or any sweetener in your storage
Butter, melted – reconstituted from powdered or for non-dairy, use olive oil or coconut oil
Milk, buttermilk or non-dairy alternative – from dried milk or from non-dairy source such as almonds. Try my homemade almond-chia milk
Organic apple cider vinegar, if not using buttermilk
Whole wheat pastry flour (freshly-ground)
Cornmeal (freshly-ground popcorn)
Aluminum-free baking powder
Salt
B’Teavon! (Bon Appetit!)
