Corndog Casserole - Rethought 

To get more robust corn taste, I've made this with the polenta style cornbread. Also, this is for TWO 9x13's.

~Make the polenta:
In saucepan boil:
4 c water with
1 t salt

Stir in:
10 oz (2 c) coarse ground cornmeal
Stir as it boils a little then turn way down and continue to cook gently about an hour with the lid on. Be sure it isn't sticking to the bottom of the pan.

Mix together:
18 oz milk
6 oz yogurt (this makes like buttermilk. Now I have whey which I will be using as well.)

Beat in:
6 eggs

In polenta pan stir in as it melts:
2 sticks butter (1 c)

Stir yogurt-egg mixture into cooked buttery polenta until smooth and has no lumps

Stir together:
15 oz regular ground cornmeal
1 t baking powder
1 t soda
1 t salt
1/4 c sugar

Mix well mixed dry ingredients into wet ingredients gently but thoroughly.

Pour into TWO 9x13 pans.

~Prepare the weiners
Cut 2 lb good quality weiners into slices and distribute on top of cornbread batter. Press into batter a bit.

~Bake about 30 minutes at convection roast 350*.

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