Remember how much fun corn dogs were at the county fair? This Corn Dog Casserole brings all that fun home, minus the deep fryer. Sliced hot dogs, tender celery, and green onions get stirred into a cheesy cornbread batter and baked until golden brown on top.
It’s sweet and savory, cheesy and hearty, and kids absolutely go wild for it. Grown-ups usually sneak back for seconds, too. With a couple of boxes of cornbread mix doing the heavy lifting, it’s an easy, budget-friendly dinner that feeds a crowd.
You’ll find plenty more family-friendly bakes in my casserole recipes.
Why You’ll Love This Recipe
- Corn dog flavor, no frying: All the sweet cornbread and hot dog goodness, baked in one dish.
- Kid-approved: It’s the kind of dinner picky eaters actually get excited about.
- Uses boxed mix: Two packages of cornbread mix make it quick and easy.
- Feeds a crowd: It makes 10 servings, great for big families or potlucks.
- Extra cheesy: Two cups of sharp cheddar go in and on top.
Ingredients Breakdown
Here’s what goes into this corn dog casserole. You’ll find exact amounts in the recipe card at the bottom of the page.
- Celery and green onions: Sautéed in butter until tender, they add a little freshness and crunch.
- Butter: For cooking the vegetables.
- Hot dogs: A pound and a half, sliced and browned so they get a little color and flavor.
- Eggs and 2% milk: They make the batter for the cornbread.
- Rubbed sage and pepper: The sage gives it a cozy, savory note, almost like a breakfast sausage flavor.
- Cornbread/muffin mix: Two 8 1/2-ounce packages make the sweet, golden cornbread base.
- Sharp cheddar cheese: Most of it goes into the batter, and the rest goes on top.
Step-by-Step Instructions
1. Cook the vegetables
Melt the butter in a small skillet and cook the celery for 5 minutes. Add the green onions and cook for about 5 minutes more, until the vegetables are tender. Tip them into a large bowl.
2. Brown the hot dogs
Heat your oven to 400°F. Slice the hot dogs into 1/2-inch rounds and brown them in the same skillet for about 5 minutes. Add them to the bowl with the vegetables, then set aside 1 cup of the mixture for the topping.
3. Make the batter
In another large bowl, whisk together the eggs, milk, sage, and pepper. Add the rest of the hot dog mixture, then stir in both packages of cornbread mix and 1 1/2 cups of the cheese.
4. Fill the dish
Spread the batter into a shallow 3-quart or 13×9-inch baking dish. Top with the reserved hot dog mixture and the remaining 1/2 cup of cheese.
5. Bake
Bake uncovered for about 30 minutes, until golden brown.
Tips and Variations
- Brown the hot dogs: Those 5 minutes in the skillet give them a little color and a whole lot more flavor.
- Save some for the top: Setting aside a cup of the hot dog mixture makes the casserole look like a corn dog party on top.
- Don’t overmix: Stir the cornbread mix in just until combined, so the cornbread bakes up tender.
- Use a shallow dish: A shallow 3-quart or 13×9-inch dish helps it bake evenly.
- Add a little heat: Stir in some diced jalapeños for a spicy kick.
- Swap the meat: Smoked sausage or turkey hot dogs work well in place of regular hot dogs.
How to Serve This Recipe
Cut the casserole into squares and serve it warm, with ketchup and mustard on the side for dipping, just like real corn dogs.
Round out the meal with something fresh and crunchy. A Best Cucumber Salad or Marinated Cucumber, Tomato, and Onion Salad balances all that cheesy goodness, and Roasted Broccoli and Carrots make it a complete dinner.
Frequently Asked Questions
What kind of cornbread mix should I use?
Use two 8 1/2-ounce packages of cornbread/muffin mix. The common boxed mixes work great.
Why do I set aside some of the hot dog mixture?
It goes on top of the casserole with the remaining cheese, so you get browned hot dog pieces in every square.
How long does corn dog casserole bake?
Bake it uncovered at 400°F for about 30 minutes, until golden brown.
What size dish do I need?
A shallow 3-quart or 13×9-inch baking dish works.
What do I serve with corn dog casserole?
Ketchup and mustard for dipping, plus a fresh salad or roasted veggies on the side.
You May Also Love
- Zucchini Cornbread Casserole
- Sloppy Joe Tater Tot Casserole
- Classic Tater Tot Casserole
- Hobo Casserole
- Classic Beef Chili
Corn Dog Casserole
Equipment
- Small skillet
- Large bowl and whisk
- Shallow 3-quart or 13x9-inch baking dish
Ingredients
- 2 cups celery thinly sliced
- 2 tablespoons butter
- 1 1/2 cups green onions sliced
- 1 1/2 pounds hot dogs
- 2 large eggs
- 1 1/2 cups 2% milk
- 2 teaspoons rubbed sage
- 1/4 teaspoon pepper
- 2 (8 1/2-ounce) packages cornbread/muffin mix
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Cook the celery in the butter in a small skillet for 5 minutes. Add the green onions and cook for about 5 minutes more, until the vegetables are tender. Tip into a large bowl.
- Heat the oven to 400°F. Cut the hot dogs into 1/2-inch slices and brown them in the same skillet for about 5 minutes. Add them to the vegetables, then set aside 1 cup of the mixture.
- In another large bowl, whisk the eggs, milk, sage and pepper. Add the rest of the hot dog mixture, then stir in the cornbread mixes and 1 1/2 cups of the cheese.
- Spread into a shallow 3-quart or 13x9-inch baking dish. Top with the reserved hot dog mixture and the remaining 1/2 cup cheese.
- Bake uncovered for about 30 minutes, until golden brown.
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- Nutrition: Estimated per serving from the ingredients, using beef and pork hot dogs and a standard cornbread mix. Hot dogs and cornbread mix are both quite salty, so sodium is high.
