Corn dog casserole is a hearty, scrumptious family dinner you never knew you needed.
It’s crispy on the outside and super moist and tender on the inside.
The combination of cornbread and tasty hot dogs will make the kids squeal with delight! One bite will get you hooked.
Corn Dog Casserole
Corn dog casserole is a certified hit both with kids and adults.
And since there’s no dipping or deep-frying, it’s a lot easier to make than regular corn dogs.
Just throw in all the ingredients in a casserole dish, and the oven will take care of the rest.
The result has a wonderful combination of sweet, salty, and savory flavors. It’s truly irresistible!
What Is Corn Dog Casserole?
It’s just like a corn dog but in casserole form.
Moist cornbread is filled with cut-up hot dogs. It’s made even more special with green onions, celery, and lots of cheddar cheese.
Think of it as a mash-up between a corndog and cornbread.
You’ll love the contrast between the sweet cornbread, savory hot dogs, and salty cheese. The green onions add a nice touch of earthiness, as well.
What Kind of Hot Dogs Go Well in This Casserole?
This recipe calls for a mix of pork and beef frankfurters. But honestly, any kind of hot dogs work. It all boils down to your preference.
You can use beef, pork, or chicken hot dogs. You can even try bratwursts and smoked sausages.
How to Make Corn Dog Casserole
Follow these simple steps to make this hearty casserole:
1. Sauté the veggies in butter over medium heat. That’s the celery and onions – cook them for about 5 minutes. Remove them once the onions are translucent.
2. Prepare the hot dogs. Slice them into lengthwise quarters, then the quarters into thirds. Toss them in the now-empty skillet and cook for about 5 minutes.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Make the casserole filling. Add the cooked hot dogs to a bowl with the cooked veggies. Then, set aside 1 cup of the mixture.
In a separate bowl, whisk together the eggs, milk, sage, and pepper. Then, add all but the 1 cup of hot dog mixture, the cornbread, and 1 1/2 cups of cheese. Stir well.
5. Assemble the casserole. Pour the mixture into a baking dish and top it with the 1 cup of hot dog mixture and the remaining cheese.
6. Bake for about 30 minutes. Then, serve and enjoy!
Tips for Making the Best Casserole
Check out these tips before you get started:
- Use boxed cornbread mix. While you CAN make from-scratch cornbread, the boxed stuff makes for an easy-peasy casserole.
- Throw in some veggies. This cornbread-corndog mash-up is so scrumptious. The kids won’t notice if you sneak veggies into it. Cut up some broccoli and cauliflower to add more nutrition. They’ll also keep the cornbread nice and moist.
- Slice the hot dogs. You don’t need to cut up the hot dogs. But slicing them ensures they’re evenly distributed throughout the casserole.
- Add extra corn. This is cornbread, after all! Throw in some corn kernels or a can of creamed corn to add an extra layer of sweetness. It’ll also give you a crunchy, textural contrast.
- Vary the cheese. This recipe is very forgiving, so you can add whatever you want! Raid your fridge for other (and extra) cheeses.
- Swap out your dogs. Use whatever kind of sausage you want. Kielbasa, Hungarian sausage, Andouille, bratwurst, you name it.
- Monitor the casserole as it bakes. Some ovens run hotter than others, so it might not take the whole 30 minutes. Stop baking as soon as the exterior turns golden brown.
- Turn it into muffins. Muffins are an excellent grab-and-go treat. To make them, scoop the batter into greased muffin cups and bake them for 18 to 20 minutes at 400 degrees.
- Omit the sage and celery. If you’re not a fan of sage and/or celery, skip them. Again, this recipe is very forgiving, so feel free to make it your own.
How to Store
Want to serve corn dog casserole on back-to-back days? No problem! Just don’t throw out your leftovers.
To store. Let the casserole cool fully. Then, transfer it to an airtight container and refrigerate it for up to 4 days.
To reheat. Reheat individual portions in the microwave on high power. Cover the casserole with a damp paper towel and reheat in 30-second increments.
Corn Dog Casserole
12
servings15
minutes30
minutes454
kcalThis corn dog casserole recipe is always a hit! Made with hot dogs, cornbread, and veggies, it’s a fun dish everyone will love.
Ingredients
2 tablespoons butter
2 cups celery, thinly sliced
1 1/2 cups green onions, sliced
1 1/2 pounds hot dogs (beef and pork frankfurters)
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry cornbread mix, such as Jiffy
2 cups shredded cheddar cheese, divided
Instructions
- Melt the butter in a medium skillet over medium heat. Add the celery and green onions and stir for 5 minutes, or until the onions are translucent. Transfer the vegetables to a large bowl and set it aside.
- Slice the hot dogs lengthwise into quarters, then slice them into thirds. In the same skillet, cook the hot dogs until they’re lightly browned, about 5 minutes. Add them to the bowl of celery and onions and stir. Set aside 1 cup of the hot dog mixture.
- Preheat the oven to 400 degrees Fahrenheit.
- In another large bowl, whisk together the eggs, milk, sage, and pepper. Add the hot dog mixture, except for the reserved 1 cup. Stir in cornbread and 1 1/2 cups of shredded cheese until it’s well combined.
- Pour the cornbread mixture into a shallow 3-quart baking dish. Top it with the reserved hot dog mixture and the remaining 1/2 cup of shredded cheese.
- Bake it for 30 minutes or until golden brown. Serve it and enjoy!
this sounds so good. would it work with Jiffy Mix?
Hi Cat!
Yes, Jiffy is great for this. I’ve actually clarified that in the recipe 🙂
Thanks!
Can you freeze the leftovers?
Hi Susan!
I’ve never tried it, but I don’t see why not.
Wrap leftovers (cold) in plastic wrap and foil. Then place in a freezer bag for up to 3 months.
When you want to eat them, thaw in the fridge until soft and bake at 350F for about 10 minutes (depending on how big the pieces are).