8
regular size hot dogs, chopped into bite-size pieces
1
can (15 oz) whole kernel sweet corn, drained
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
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Steps
1
Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
2
Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
3
In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
4
Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
5
Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).
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To switch up the flavors, try using cooked chicken sausages or spicy Cajun sausage in place of the hot dogs.
Feel free to add any veggies you like. Red bell peppers and spinach would be great!
To make this a gluten-free meal, use Bisquick® Gluten Free mix.
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