2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 T. butter
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 t. ground sage
1/4 t. pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded cheddar cheese, divided
In a medium skillet, saute celery and green onions in butter for 5 minutes. Place sauted mixture in a large bowl; set aside.
Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
Preheat oven to 400 degrees.
In a large bowl combine eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
Bake uncovered in preheated oven for 30 minutes, or until golden brown.