When I saw the post for a corn dog casserole on June Cleaver’s blog I was interested. I’m a huge fan of corn dogs. I’ve had no luck in making them and resigned myself to buying them already made or frozen to reheat later. A whole casserole of corn dog magnificence sounded delish! Alas it wasn’t an easy recipe. It relied on a self-rising cornmeal that I didn’t have. I hadn’t known it even existed.
I really didn’t want to go and buy any as I was pretty sure I wouldn’t be using it again soon. I hit up Pinterest for some other corn dog casserole recipes and found there were two ways to go. Make the cornbread from scratch or use two Jiffy corn muffin mixes.
I made my decision and hit up the grocery store for the two boxes of corn muffin mix. I have to explain that when I saw these casseroles my mind put chili over them, making them into the Chili Corn Dog Casserole of my post. Because who doesn’t love chili dogs? I’d made a big pot of chili (a future post) and froze portions so I’d have plenty to use for this casserole.
I’d settled on the recipe on the Just A Pinch website because I shared Tracy’s logic. She had found the same recipes I did with celery and cumin and all kinds of things in it and said that was crazy. A corn dog doesn’t have spices or celery in it, it should simply taste like a corn dog! I used Tracy’s recipe then I tweaked it, of course. I added a can of whole kernel corn, which I usually do with cornbread. So not a lot of tweaks, just one big one!
The recipe was ridiculously simple. In a bowl I measured out 1 1/2 cups of milk and added two eggs. I whisked the milk and eggs and wasn’t sure how long to do it. I guessed until it looked mixed.
Next I added the two boxes of corn muffin mix. I sliced up the first package of hot dogs and added them to the bowl.
I measured out 1 1/2 cups of shredded cheddar and added it to the bowl with the can of whole kernel corn. I used a large spoon to stir it all well.
I didn’t want little lumps of the powdered corn muffin mix so I made sure I stirred it very well.
The 9×13-in pan I used was sprayed with cooking spray and ready. I poured the mixture into the pan and smoothed it out.
The next half package of hot dogs was already sliced up and I laid them evenly over the top of the pan. The final step was to spread the remaining 1/2 cup of shredded cheese on top. I didn’t want to hide the hot dogs so I kind of went around the hot dog slices, if possible. I’m always thinking about the photos!
I had the oven preheated to 400°F. I slid the pan into the oven and set the timer for 25 minutes. I knew I’d have to bake it longer than the recipe suggested because I’d added that can of corn. It would be denser and need more time.
Yep, at 25 minutes the toothpick was still damp so I gave the casserole 10 more minutes. That finished it off nicely, the toothpick was dry after 35 minutes. I let the casserole set for several minutes while I heated some of the chili in the microwave.
I served pretty large pieces and had trouble getting the first piece out all in one. I didn’t photograph that piece, my P.S. got that. The second piece came out slightly better. Drizzled with chili and garnished with a small handful of shredded cheddar, it looked like heaven. The casserole had smelled just like a corn dog while it was baking and I was eager to shove it in my mouth!
Oh my my, oh hell yes! I should have put on my party dress! This was a true corn dog deal. I totally loved it, chili and all. My P.S. was busy shoving it down his pie hole on the other side of the room, grunting “It’s good!” The cornbread was moist, the hot dogs were steaming hot. And the good part was that it made such a big batch we can eat leftovers or even freeze portions for quick meals. Sigh. I thank June Cleaver for starting me on this adventure. So, so good!
Chili Corn Dog Casserole
Get your corn dog fix in an easy casserole garnished with chili and cheese.
- 1 1/2 packages of hot dogs; sliced 1/2″ thick (I used Ballpark)
- 2 eggs
- 1 1/2 cups milk (I used 2%)
- 2 boxes Jiffy Corn Muffin Mix
- 15 oz can whole kernel corn; drained (about 2 cups)
- 2 cups cheddar cheese; shredded
- Chili and shredded cheese for garnish (optional)
Add milk and eggs to large bowl. Whisk until well mixed.
Add the boxes of corn muffin mix, 1 package of the cut up hot dogs, the drained can of corn and 1 1/2 cups of the cheddar. Stir well, making sure there are no dry pockets.
Pour mixture into the prepared baking pan, spreading it smooth. Top with remaining hot dogs and sprinkle with cheese.
Bake for 35 minutes, or until a toothpick tests dry.
Serve warm as is or garnish with chili and more shredded cheese.
Adapted from Just A Pinch