3 lbs hot dogs, cut into coins (I recommend getting the best quality dogs available, if possible from the meat counter)
2 tablespoons butter
1 cup sliced green onions (two bunches should do it)
1 cup diced celery
2 cups shredded sharp cheddar cheese
2 packages Jiffy corn bread mix (8½ ounces each, 17 ounces total)
1½ cups milk
2 teaspoons rubbed sage
½ teaspoon pepper
Barrel of yellow mustard
In the largest pan you have, saute celery in butter for 5 minutes on medium heat. Add onions, and saute for 3 more minutes. Place in a bowl and set aside.
In the same pan, saute the hot dogs for 5 minutes or until lightly browned. Add to the bowl with the celery and onions. Stir it all up real good, and set aside 2 cups.
In the largest bowl you have, combine eggs, milk, sage and pepper. Stir in the cornbread mix, and add remaining hot dog mixture. Add 1½ cups of cheese. Spread into a 3 quart baking dish. Top with the reserved 2 cups of hot dog mixture and the remaining ½ cup of cheese.
Bake uncovered at 400 degrees for 30 minutes or until golden brown.
Serve the Carny Surprise alongside the yellow mustard barrel for topping.
Here's a warning -- after standing over a pan while sauteing three pounds of hot dogs, you will absolutely smell like hot dogs for the rest of the day!