There are two kinds of people in this world: those who think corn dog casserole sounds like the grossest thing they’ve ever heard of, and those who demand the recipe and plan to make it that very night. I fall into the latter category. I have three sons, so of course hot dogs and corn dogs are part of my life. .
The other day, a friend from high school, Mike Welshhons, posted this as his Facebook status: “Just got done cooking up some corn dog casserole. Yummy!” Within no time, he had more than 20 responses from people asking for the recipe. He was nice enough to share it, and also posted a photo, which generated even more comments from friends who couldn’t wait to give it a try. Here’s Mike’s recipe:.
2 cups celery, chopped
1 bunch green onions, chopped
2 Tbsp. butter
1 1/2 lbs. hot dogs, cut into bite-sized slices
2 boxes corn muffin or cornbread mix
1/4 tsp. ground sage
1/4 tsp. pepper
1 1/2 cups milk
3 cups shredded cheese, divided (I used Colby Jack; Mike recommends Cheddar)
Saute the celery and onions in the butter for about 5 minutes. Add the hot dogs and saute 5 minutes more.
In a large bowl, combine the cornbread mix, sage, and pepper. Stir in the eggs and milk until the batter is combined. Stir in 2 cups of the cheese, then add all but 1 cup of the hot dog mixture, and stir to combine.
Pour the mixture into a greased 3-quart baking dish and top with the remaining cheese and the reserved hot dog mixture. Bake at 400 degrees for 30 minutes or until golden brown and set in the center.
UPDATE: I made this again in the slow cooker and it turned out great! Grease your crock well or use a liner. Pour the mixture into the crock and top with the remaining cheese and hot dog mixture. Then cook on high for 3 to 4 hours, until cooked through. Fantastic!
Note: If you prefer to make your cornbread from scratch, omit the mix and use 1 1/3 cups flour, 1 cup cornmeal, 6 Tbsp. sugar, and 2 tsp. baking powder.
This dish got 10 enthusiastic thumbs up from the Prater family. The kids were SO excited to be eating a casserole that actually tasted like corn dogs! We topped it with a little mustard and ketchup, and it was delicious. The leftovers were great for lunch, warmed up in the microwave. Making this casserole would be a great way to use up leftover hot dogs, too.
Mike said it best when he described his recipe: “It’s just like going to the fair, but you don’t have to spend 50 bucks to get in.” Thanks for the recipe, Mike! It’s definitely going into the regular rotation at the Prater State Fair!