Corn Dog Casserole
Corn Dog Casserole is a quick and easy dinner made with sliced hot dogs baked in a slightly sweet cornbread batter. It has all the classic flavors of a corn dog without the mess of frying, making it a fun, family-friendly meal for busy weeknights.
Originally posted January 2010, updated September 2026
Corn Dog Casserole
I found this recipe in a magazine years ago, and it’s still a huge hit at our house. We eat it with ketchup and/or mustard…just like a corn dog!
My kids were little when I first started making this. In fact, it was at least 16 years ago, meaning my oldest was 13 and my baby was well… a baby. I was homeschooling 4 or 5 kids at the time, along with working at my new home cake business and just trying to survive.
At that time, our budget was tight, as was my patience, so I relied heavily on one-dish meals like this Corn Dog Casserole.
Was it healthy? Not-so-much. But I’d add a can of green beans or some broccoli as a side, and we’d call it a win!
Why You’ll Love This Recipe
It’s so inexpensive. A package of hot dogs and two boxes of Jiffy mix will feed a whole table full of people. When you’re stretching a grocery budget across a big family (or just trying to get to payday), this is the kind of recipe that saves the day.
It’s genuinely simple. You brown the hot dogs in a skillet, stir everything together in one bowl, and pour it in the pan.
It’s a familiar, kid-friendly flavor. Cornbread, cheddar, and hot dogs are three things most kids already love, so this one is a no-brainer.
Corn Dog Casserole
Description
Corn Dog Casserole is a quick and easy dinner made with sliced hot dogs baked in a slightly sweet cornbread batter. It has all the classic flavors of a corn dog without the mess of frying, making it a fun, family-friendly meal for busy weeknights.
Ingredients
- 2 Tbsp. of butter
- 1 tsp. onion powder
- 1 1/2 lbs. of hot dogs, sliced/diced
- 2 eggs
- 1 1/2 cups milk
- 1/2 tsp. pepper
- 2 (8 oz.) boxes of Jiffy cornbread mix
- 2 cups shredded cheddar
- 1 cup diced celery (optional)
- 2 tsp. rubbed sage (optional)
- Mustard, Ketchup, or whatever else you like to eat with corn dogs.
Instructions
- Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the sliced hot dogs, celery, and onion powder.
- Sauté until the hot dogs are lightly browned. Remove 1 cup of the mixture and set it aside for the topping.
- In a large mixing bowl, whisk together the eggs, milk, sage, and black pepper.
- Add the hot dog mixture from the skillet. Stir in both boxes of Jiffy Corn Muffin Mix and 1½ cups of shredded cheddar cheese.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Top with the reserved hot dog mixture and the remaining shredded cheese.
- Bake uncovered for 20–25 minutes, or until the casserole is golden brown and set in the center.
- Allow it to cool for a few minutes before slicing and serving.
Notes
- This recipe can easily be cut in half and baked in an 8 x 8-inch baking dish
Nutrition
- Serving Size:
- Calories: 402
- Sugar: 6.8 g
- Sodium: 1023.2 mg
- Fat: 27.7 g
- Carbohydrates: 23.8 g
- Fiber: 0.9 g
- Protein: 14.4 g
- Cholesterol: 105.4 mg
![Microwave Rice Krispies Treats [Video!]](https://rosebakes.com/wp-content/uploads/2022/02/Above-Cut-RKT.jpg)
