Corndog Casserole

Ingredients:
2 c celery, chopped
2 Tbsp olive oil
1 1/2 c green onion, chopped
1 1/2 lbs Hebrew National Hot Dogs. Because they answer to a higher authority. They're also kosher, which means dairy free.
3/4 c all purpose flour
1/2 c whole wheat flour
3/4 c cornmeal
1/4 c brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp sage
1/4 tsp pepper
1 c water
1/4 c corn oil
1 egg, beaten

Directions:
Preheat your oven to 400.

Saute the celery in oil for 5 min over medium-high heat, or until color intensifies and celery begins to soften. Add the green onion and saute for another 5 minutes. Remove from pan, set aside.

Cut the hotdogs into quarters lengthwise, then into thirds the other way, so you end up with short sticks. Add those to the hot pan, saute for 5 minutes. This will remove some of the fat and cause the hotdogs to curl. That's more fun. Add the hotdogs to the veggie mix. Stir.

In a large bowl, combine the flours, cornmeal, sugar, baking powder and spices. In a separate bowl, mix the water, oil and egg. Stir into the dry ingredients just until moistened. Stir in the dogs and veggies. Spread in a greased 13x9 pan. Bake at 400 for 20-30 minutes or until cooked all the way through and golden brown on top.