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Crockpot Corndog Casserole

2 pounds hot dogs, thinly sliced
2 (16 ounce) cans pork and beans, any brand
1 (4 ounce) can tomato sauce
Ketchup, mustard, molasses, brown sugar, hot pepper sauce, to taste

Cornbread Topping:
1 (8 1/2 ounce) box cornbread mix
1 (15 ounce) can cream style corn
1 large egg, beaten
1/4 cup flour
1/8 cup water or vegetable oil

Combine all ingredients except cornbread topping in crock pot.

Mix together cornbread mix, cream style corn, flour, beaten egg and water. Spread cornbread topping thinly on top of hot dog mixture. Set crock pot on LOW setting for 6 to 8 hours, until cornbread topping is baked through.

Serves 6.