Corn dog casserole
All the fun of a corn dog in a pan: sweet cheesy cornbread baked around chunks of hot dog, cut into squares and dunked in ketchup and mustard.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 6
- About $1.22 a serving
- 660 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 tbsp butter, for the dish
- 8 hot dogs
- 2 packages corn muffin mix, 8.5 oz each
- 2 large eggs
- ⅔ cup milk
- 1 cup shredded cheddar
- ¼ cup ketchup, to serve (optional)
- 2 tbsp yellow mustard, to serve (optional)
Each serving has about 660 calories, 20 g protein, 63 g carbs and 37 g fat, and costs about $1.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No yellow mustard? Dijon mustard works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and butter an 8- or 9-inch square baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the hot dogs into ½-inch coins.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Stir the cornbread mix, eggs and milk in a bowl just until no dry mix is left. A few lumps are fine.
the cheddar and about three-quarters of the hot dogs, then spread the batter in the dish and press the rest of the hot dogs into the top.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
20 to 25 minutes, until and a toothpick in the center comes out clean.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Dolly’s tip: Start checking at 20 minutes. Overbaked cornbread turns dry and crumbly.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it cool 5 minutes, then cut into squares and serve with ketchup and mustard. Leftovers reheat in 30 seconds in the microwave.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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