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There was a time when “deconstructed” food items were all the rage. You could usually find these in fancier restaurants when they were trying to spin a normal dish into something ultra-cool. Well, I guess I was ahead of the curve on this one, because I have been making “deconstructed” Corn Dogs for years! Here’s how I make the best corn dog casserole in town.
Turn a traditional Corn Dog on it’s head with this awesome Corn Dog Casserole!
When I first saw this recipe title, I wondered why? Why would I take a perfectly good corn dog and put it into a corn dog casserole? Well, upon further investigation, that wasn’t the case at all. This recipe takes all the best components of the corn dog, tweaks them a bit and brings them back together, in a way that tastes amazing, better than the original corn dog. The Corn Dog Casserole was born, sans the stick.
This is one of those meals you make when you don’t know what to make. If you are short on time or energy, this comes together very quickly and uses pretty standard pantry items. I always have cornbread mix on hand. I generally have a pack of hot dogs somewhere in the freezer and grated cheese in the fridge. I don’t typically buy corn dogs anymore because this Corn Dog Casserole is better than the corn dogs I remember as a kid and this makes a big pan with lots of crispy, crunchy edges.
While this would be considered a kid friendly meal, I make this for my husband and myself even when the grandsons are not with us. The flavors from pan frying the hot dogs, coupled with the onion and sage are really quite wonderful. There are several iterations of this Corn Dog Casserole recipe, but this is the one I feel is the closest to a legit corn dog.
Corn Dog Casserole
Ingredients
- 2 Tablespoon butter
- 1 Tablespoon Onion powder
- 1-1/2 pounds hot dogs, sliced
- 2 large eggs
- 1-1/2 cup milk
- 2 teaspoon sage
- 1/4 teaspoon black pepper
- 2 packages corn bread/muffin mix (8-1/2 ounces each)
- 2 cup shredded, sharp, cheddar cheese
Instructions
- In a large skillet, melt butter. Cut hot dogs into rounds and saute in melted butter until starting to brown (about 5 minutes). Set aside.
- In a large bowl, combine corn bread muffin mix, onion powder, sage, pepper, eggs and milk. Stir to combine.
- Add the browned hot dogs, and grated cheese to the wet corn bread mixture. Stir to combine
- Spread this mixture into a greased 9 x 13 pyrex dish.
- Bake uncovered in a 400 degree oven for 30 minutes or until golden brown.
It you are feeling itchy to change things up however, you can vary your cheeses, use spicy links instead of hot dogs, even Kielbasa if you have that on hand. This Corn Dog Casserole can be made ahead of time and then reheated in individual servings if your family is eating dinner at different times. It travels well to potlucks, reheats well for leftovers or for lunch at work. The kids usually top this with ketchup, but give this a squirt or two of mustard and I am one happy camper! Enjoy friends!
Do you have a unique twist on a classic kid friendly favorite!?
What an incredible concept, deconstructing a corn dog. I absolutely love corn dogs. Especially with French’s mustard. I’m particular that way.
The idea of corn dog casserole was a great idea. I like things spicy so I added chopped jalapenos to the mix. It was amazing.
I love that idea!!