In a deep dish pie pan place 1/2 cup sliced onions, 3 chopped green onions and 2 tablespoons water. Cover with plastic wrap and microwave on high for 3 minutes or until transparent. Add in 2 teaspoons salsa, 1 (8 1/2 ounce) creamed corn, 6 chopped hot dogs, stir, cover and microwave on high for 3-4 minutes until bubbly, stir again.

Meanwhile mix in medium bowl with a spoon, 1 package (8 1/2 ounce) Jiffy corn muffin mix, 1/3 cup milk, 1 beaten egg and 1 tablespoon mustard. Spoon around the outer edges of bubbly hot dog mixture and spread toward center. Microwave on high for 3 minutes, uncovered, rotate 1/2 turn, microwave n 50% power for 7-9 minutes. Take out of microwave.

Top with 1/2 cup shredded Cheddar cheese and sprinkle with chili powder or paprika or old bay seasoning. Cover loosely with foil and let stand for 5 minutes. Serves 4-5 for a 1 dish meal.