Corndog Casserole

1 package Bob’s Red Mill Gluten Free Cornbread Mix
1 can creamed corn
1 can corn kernels (drained)
1 c. sour cream
1 c. milk
2 eggs
1/3 c. oil
1 c. shredded cheese
3 packs hot dogs

Mix all ingredients except hot dogs and shredded cheese. Blend completely, making sure no lumps of mix remain. Cut hot dogs into 1 inch pieces. Stir in.

Pour into 13 x 9 pan.

Bake 375 F for 40 minutes until toothpick comes out clean.
Top with shredded cheese and broil until golden.

The kids loved this and ate with ketchup, mustard, honey mustard, and barbecue sauce for dipping!