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Do you want the ultimate kid-friendly dinner recipe? You must make this Corn Dog Casserole – complete with everything you love about a corn dog – sweet, golden brown, cornbread-like exterior with a beef hot dog in the center. You don’t even have to fry anything! Simply mix everything together and dump it into a casserole dish.
For more kid-friendly dinner ideas be sure and try Cheeseburger Cups, Cheesy Pepperoni Pizza Fries, and Cheez Whiz Sloppy Joes.
Corn Dog Casserole Recipe
Corn dog casserole is basically all the best parts of traditional corn dogs – the cozy, nostalgic flavor without the stick and on casserole form! Whenever I take my kids to amusement parks or even food truck rally; they always want a good corn dog. No matter what other food is there, it’s always the corn dogs.
Can’t say I blame them – corn dogs just have it all – with a sweet cornbread golden brown
exterior and a beefy hot dog in the center. This is a great recipe for making lots of ‘corn dogs’ for your family without dipping and frying each one.
Only 7 Ingredients Needed
- Cream-Style Corn : Adding this in with the cornbread mix almost gives it a pudding-like consistency and sweetness from the creamed corn. Cream-style corn is a canned corn in a slightly sweet and creamy sauce, do not drain it!
- Sour Cream : Adds moisture and a silky texture. I recommend using full-fat sour cream for the best thick and rich texture and taste.
- Large Eggs : Eggs help the casserole set and hold it together without getting crumbly.
- Butter : Melted butter adds flavor and helps with that dense, melt-in-your-mouth texture. I use salted butter but unsalted butter can be used if that’s what you prefer.
- Jiffy Corn Muffin Mix : This is the go-to base for this easy casserole recipe. It’s sweet, fluffy, and saves so much time. The Jiffy mix is the best one to use because it has good flavor and unique sweetness to it.
- Corn : Use canned yellow corn or a can of gold n’ white corn.
- Hot Dogs : Use any kind of hot dogs! Turkey, beef, cheddar cheese, veggie, etc. I prefer using the turkey dogs because my kids love them and they don’t make the casserole greasy at all. If you want a cheesy corn dog casserole then try using the cheddar cheese hot dogs; they are yummy in this cornbread casserole.
How To Make Easy Corn Dog Casserole (Printable Recipe Card)
Preheat the oven to 350 degrees F. Prepare a 9×13-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, stir together the cream-style corn, sour cream, beaten eggs, and melted butter until combined.
Add in the Jiffy cornbread mix, drained corn, and sliced hot dogs. Stir until evenly combined.
Pour the corn dog casserole batter into the prepared baking dish and smooth out the top. Top with reserved hot dog slices (if you set some aside).
Bake, uncovered, for 40-45 minutes or until the edges are golden brown and the center is set. Let the casserole cool for 5-10 minutes before slicing and serving.
Serve with your favorite corn dog condiments – drizzle of honey, ketchup, mustard, etc.
Storage Instructions For Corndog Casserole
- Leftovers : Any leftover casserole keeps well in the fridge for up to 4 days. Just cover the baking dish tightly with a lid, foil, or transfer leftover slices to an airtight container.
- Reheat : This dish reheats really well in the microwave or oven. For a crisp top, warm it uncovered in a 350 degrees F oven for 10-15 minutes. Or microwave until heated through.
- Make-Ahead Tips : You can mix everything together the night before and store it covered in the fridge. Just let it sit out on the counter while your oven preheats.
Recipe Tips
- If you’re serving little ones, be sure and chop the hot dogs into small pieces to reduce the risk of choking. You can quarter the hot dog slices or dice them up finer – no matter how the hot dogs are cut, it will turn out delicious, so cut them as small as needed to make it safe for toddlers and younger kids to eat.
- For a crispier top (similar to the fried corn dog batter), pop the casserole under the broiler for 1-2 minutes at the end of the cook time – just keep a close eye on it to make sure it does not burn.
- This casserole can be tricky knowing when it’s done. Look for the edges to be golden brown and pulled away from the edges of the pan, and the center of the casserole to be golden brown as well and not jiggly at all. I made the mistake of pulling out the casserole too early and the center, although it looked done, was soft and soggy because it hadn’t baked fully. So the key is to really make sure the top and sides of the casserole are browned (think similar to a crispy golden brown corn dog exterior).
Corn Dog Casserole
Ingredients
- 2 large eggs (beaten with fork)
- 1 can (15 oz) cream-style corn
- 1 container (8 oz) sour cream
- 1/2 cup (1 stick) butter melted
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn drained
- 8 hot dogs (sliced into 1/2-inch rounds)
Instructions
- Preheat the oven to 350℉. Prepare a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, stir together the beaten eggs, cream-style corn, sour cream, and melted butter until combined. *Do not drain the canned corn, just dump it in. Crack the eggs into a small bowl and whisk with a fork before adding into the bowl.2 large eggs, 1 can (15 oz) cream-style corn, 1 container (8 oz) sour cream, 1/2 cup (1 stick) butter
- Add in the Jiffy cornbread mix, drained corn, and sliced hot dogs. Stir until evenly combined. *If wanted, reserve some of the sliced hot dog pieces to place on top of the casserole for a prettier presentation.1 box (8.5 oz) Jiffy Corn Muffin Mix, 1 can (15 oz) whole kernel corn, 8 hot dogs
- Pour the corn dog casserole batter into the prepared baking dish and smooth out the top. Top with reserved hot dog slices (if you set some aside).
- Bake, uncovered, for 40-45 minutes or until the edges are golden brown and the center is set. Let the casserole cool for 10 minutes before slicing and serving.
- Serve with your favorite corn dog condiments – drizzle of honey, ketchup, mustard, etc.
Notes
- If you’re serving little ones, be sure and chop the hot dogs into small pieces to reduce the risk of choking. You can quarter the hot dog slices or dice them up finer – no matter how the hot dogs are cut, it will turn out delicious, so cut them as small as needed to make it safe for toddlers and younger kids to eat.
- For a crispier top (similar to the fried corn dog batter), pop the casserole under the broiler for 1-2 minutes at the end of the cook time – just keep a close eye on it to make sure it does not burn.
- This casserole can be tricky knowing when it’s done. Look for the edges to be golden brown and pulled away from the edges of the pan, and the center of the casserole to be golden brown as well and not jiggly at all. I made the mistake of pulling out the casserole too early and the center, although it looked done, was soft and soggy because it hadn’t baked fully. So the key is to really make sure the top and sides of the casserole are browned (think similar to a crispy golden brown corn dog exterior).
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