Corn Dog Casserole (makes 6 servings)

Calories: 380; protein: 27 g; carbs: 40 g; fat: 18g (per serving)

Ingredient List

Ingredients)

• 1 cup Jiffy corn muffin mix

• 1/2 cup skim milk

• 1/2 cup plain Greek yogurt

• 3 eggs

• 6-8 low-calorie 97/3 lean hotdogs, sliced into rounds (Hebrew National makes 97/3 lean)

• 1 cup shredded reduced-fat cheddar cheese

• 1/2 cup chopped onion

• 1/2 cup frozen corn kernels (also canned corn works)

• 1/2 cup canned cream-style corn (also canned corn works)

• 1/4 cup pickled jalapeños (optional, for some heat)

• Salt and black pepper, to taste (also garlic powder is great to add!)

Instructions

1. Preheat your oven to a toasty 375°F (190°C) and give your baking dish a little "you got this" pep talk.

2. In a mixing bowl, whisk together the Jiffy corn muffin mix, skim milk, plain Greek yogurt, and eggs. They're forming the heroic team known as the Cornbread Avengers.

3. In another bowl, unite the valiant slices of 97/3 lean hotdogs, the mighty shredded cheddar, the chopped onion (tissues not included), the frozen corn kernels dancing their way in, and the creamy cream-style corn. If daring spice is your thing, introduce the pickled jalapeos to the plot.

4. Sprinkle in a pinch of salt and a dash of black pepper for a touch of dramatic flavor.

5. It's time to assemble the flavors! Spread the heroic hot dog mixture evenly in the greased baking dish, creating a protein-packed base for our epic casserole journey.

6. Pour the Jiffy corn muffin mixture over the top like a brave shield, covering the hot dog adventure beneath.

7. Place the casserole in the oven for about 25–30 minutes, or until the top emerges as a golden masterpiece and a toothpick inserted into the cornbread comes out triumphant.

8. As the battle concludes, let the casserole cool for a few victorious minutes before diving into the saga.