This Corn Dog Casserole I an easier version of the kid friendly corn dog – made into a casserole topped with cheese. Best served with ketchup and mustard.
Because we love hot dogs so much, you need to also try these Chili Dog Nachos and this 7-Layer Chili Dog Dip!
Easy and Kid Friendly
I know I talk all the time about recipes being family friendly. But it doesn’t really get a lot more family friendly than this one!
We are all about corn dogs at our house. Not necessarily the frozen kind (although my kids will ask for one of those from time to time.) But the state fair kind. Or my very favorite – the Disneyland kind.
But let’s be honest. Cooking up a batch of corn dogs isn’t something most of us do on a Wednesday night.
But this Corn Dog Casserole? Totally doable. And all the same flavors.
How to Make Corn Dog Casserole
This recipe only has a few steps, so it’s super easy!
- Start by cooking the celery and onion. You want to cook them until they are softened.
- Remove those from your skillet and add in your hot dogs that have been cut into pieces. Cook them until they are nice and brown and crispy on all sides.
- While the veggies and hot dogs are cooking, you can make the cornbread mixture by combining the cornbread mix, milk, eggs, sage and pepper. Also add in all but about 1/4 cup of the cheese.
- When the hot dogs are cooked, pour the cornbread mixture plus the cooked veggies into the skillet with the corndogs. Gently mix this all together.
- Sprinkle the remaining cheese on top, then bake the casserole until it is cooked through, about 20-30 minutes.
I topped mine with green onions because I like something fresh, but this is totally optional. I do like to serve it with ketchup and mustard, as well. My kids don’t think it’s as necessary, but I do. 🙂
Tips and Tricks
- I originally found this recipe in a church cookbook many years ago. And while I originally questioned the addition of celery (kind of a random ingredient) I left it in and have continued to make it the same way over the years. I’m sure it would be just as good without it.
- Some cornbread mixes are better than others, so make sure and use one that you know you love!
- This recipe calls for a 16-oz package of cornbread, but there is some wiggle room. I have used a 15 oz package, 2 7-oz packages, and the 16 oz package with similar results each time.
- I started baking this in a 12-inch cast iron skillet for a few reasons. First, I can cook the veggies in the skillet, then the hot dogs, then just add in everything and bake it in that same skillet. I also like the crispy edges that you get. But I have also just used a skillet to cook the veggies and the hot dogs, then poured everything into a 9×13-inch baking dish. Both ways work.
More Hot Dog Recipes
Mexican Hot Dog
Coney Island Hot Dog Recipe
Taco Dogs
Pizza Dogs
Mac and Cheese Dogs
Corn Dog Casserole
Ingredients
- 1 cup sliced celery
- 1 cup chopped onions
- 1/2 tablespoon extra virgin olive oil
- 1 1/2 lbs beef hot dogs
- 1 16 oz cornbread mix
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon sage
- Black pepper
- 8 oz shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF.
- In a 12-inch oven proof skillet, heat the olive oil. Once hot, add the celery and onion and cook until softened. Remove to a bowl.
- Cut the hot dogs into 1-inch pieces. Place the hot dog pieces in the same skillet over medium-high heat and cook, stirring often, until all of the pieces are browned.
- While the hot dogs are cooking, combine the cornbread mix, milk, eggs, sage and pepper in a bowl and mix to combine. Add all but about 1/4 cup of the cheese to the mixture.
- Pour the cornbread mixture into the skillet with the hot dogs and add in the reserved celery and onion. Stir gently until mixed.
- Top with the remaining cheese and bake until the casserole is baked through, 20-30 minutes.
Sherri Rochester says
I have been loving corndog casserole for 30 years. I started putting sage in it about 20 years ago. About 10 years ago, I started putting chives in it too. YUM! My daughter makes it also for her 12 year old son. Been her favorite since she was very small and his favorite now!
Allison says
This sounds great! However, I’m not a fan of sage. What would be a good substitution?
Deborah says
You could probably just leave it out and it would be fine.
Rebecca says
I make something similar to this but I put it into muffin cups so it is already serving sized.
I also add more veggies to beef up the nutrition. Add a spoonful of pureed pumpkin. Add a spoonful of any pureed veggie to increase the nutrition.
Joan says
There could be a big difference in cornmeal mixes. Jiffy is very sweet; others
such as Martha White, White Lily are not sweet. I do not care for sweet cornbread, except in corn casserole or the wonderful Okra Cornbread that I make. Your recipe sounds very
good.
Cathy says
Does this casserole freeze well?
Deborah says
I haven’t tried freezing it, but I think it would definitely be worth a try!
Shannon says
I made this tonight and we really liked it. I am not a corndog eater but this was good. I will definitely make it again.
deb threefeathers says
love corndogs! i’m a real person who loves food many bloggers turn their noses up at…..i have a real family and a real-life budget, so i appreciate that you’re not a food snob, means you’re a real-life person too lol
i make corndog muffins…..kids love that…..i invite you to try making this in a muffin tin
Brenda says
I’d LOVE to try this recipe, but I have a question. The ingredients list 18 oz. cornbread mix. Does this mean 1- 8oz. Jiffy cornbread mix or 18 oz. of self-rising cornbread mix in the bag or what?
Deborah says
@Brenda, I found an 18 oz bag of cornbread mix. The original recipe (from a family cookbook) called for the 18 oz. bag, but even if you used 2-8 oz boxes, it should probably be close enough.
Mrs. L says
Corn Dog Casserole? Are you serious? I'm so there!