Corn dog casserole is a simple recipe that is ready in less than 1 hour that kids (and adult kids) can’t resist. It’s filled with real sweet corn and hot dogs, baked into fluffy cornbread that is tender, moist, and cheesy.
Normally when I make my favorite buttermilk cornbread recipe, I like it to be a little sweet, especially if we are having it with chili mac. And when it comes to traditional corn dogs, I love the flavors of sweet cornbread to complement the salty hot dogs.
Matter of fact, this easy casserole may remind you of those that you go crazy for at the state fair. The best part is that it’s much easier to make than standard or mini corn dogs from scratch and the next day, leftovers still taste just as good. There’s not deep frying involved in this recipe, just classic flavors in an easy baked dish.
While the hot dogs make this casserole a complete meal, it’s also a great side dish for game day when served with other easy recipes like buffalo chicken fries, jalapeño poppers, and pigs in a blanket. Other great side dishes for corn lovers are old-fashioned creamed corn or our honey butter skillet corn.
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🥘 Ingredients:
- canned cream style corn – adds sweetness and it’s nice to have real corn in the casserole. It also adds great moisture.
- granulated sugar – totally optional but adds a nice contrast to the salty flavor.
- salted butter – if you use unsalted, you may want to add a little salt to the batter.
- sour cream – adds tanginess and keeps the bread moist.
- large eggs – bringing them to room temperature is best for easier mixing
- Jiffy corn muffin mix – other cornbread mixes could be used, but this is our favorite, plus it’s inexpensive! If you use a different brand, check the weight to make sure you’re using equivalent portions.
- cheddar cheese – we used medium, but sharp cheddar cheese can be used as well.
- hot dogs – use your favorite variety.
- diced green onions – for garnish
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish corn dog casserole with diced green onions or chives before serving. Some like to add other toppings such as salsa and sour cream. You might even serve with a side of ketchup or mustard.
Substitutions and Variations
- Corn casserole – omit the hot dogs.
- Chili dog casserole – after serving, add a scoop of this easy chili, with or without beans, for a heartier meal.
- Corn dog muffins – mix according to instructions then add to a muffin pan instead of a dish. Use cupcake liners for extra easy grab and go muffins!
- Meat – instead of hot dogs, experiment with beef, Italian, or kielbasa sausage.
- Spicy – add red pepper flakes to the batter.
🔪 Instructions:
PREP: Grease a square pan with nonstick cooking spray and pre heat oven to 350 degrees.
Step 1: In a large bowl, combine the cream style corn, melted butter, sugar, eggs, and sour cream.
Step 2: Stir in the Jiffy mix and cheddar cheese.
Step 3: Fold in half of the hot dog slices. Transfer the hot dog mixture to the prepared pan. Sprinkle the remaining hot dogs on top.
Step 4: Note the corn dog casserole batter will be thick with a few lumps throughout.
Step 5: Transfer the hot dog mixture to the prepared pan. Sprinkle the remaining hot dogs on top. The hot dogs may sink below the top of the cornbread during baking – you can bake an initial 20 minutes and then drop the remaining hot dog pieces on top if you really want them to show on the finished casserole.
Step 6: Bake for 45-50 minutes of until the top is golden brown with the center being slightly jiggly.
Pro Tip: The hot dogs may sink while baking, so you may not see many on top but it’s still scrumptious!
SERVE: Remove from the oven, garnish with green onions and serve.
Corn Dog Casserole Recipe Tips
- If desired, add more or less hot dogs. Since they are heavy they will sink down in the cornbread batter.
- Green onions can also be mixed into the cornbread mixture instead of using as a garnish. Chopped green bell pepper is another option. If you choose to go with peppers, I would sauté them in a large skillet first so they aren’t too crunchy.
- If you don’t have an 8×8 dish, use a similar size casserole dish. You could also double the recipe if needed.
- Add this recipe to your weekly menu as a main dish when you want something quick and easy.
Fun Fact
There’s actually a patent on the corn dog, and has been since 1941. -Spoon University
Recipe FAQs
Keep leftover casserole in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month.
More Savory Casserole Recipes
If you tried this Corn Dog Casserole or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Corn Dog Casserole
Ingredients
- 15 ounces cream style corn canned
- 1 tablespoon granulated sugar
- ½ cup salted butter, melted 1 stick
- 1 cup sour cream
- 2 large eggs room temperature
- 8.5 ounces Jiffy cornbread mix 1 box
- 1 cup medium cheddar cheese grated
- 6 hot dogs sliced into ½” slices
- ½ cup diced green onions
Instructions
- Preheat the oven to 350°F. Grease an 8×8 square baking dish and set aside.
- In a large mixing bowl, whisk together the cream style corn, sugar, melted butter, sour cream, and eggs.
- Stir in the cornbread mix and cheddar cheese. Add half of the hot dog slices.
- Transfer mixture to the prepared baking dish and sprinkle the remaining hot dog slices over the top.
- Bake for 45-50 minutes, or until the center of the casserole is set and just slightly jiggly.
- Garnish with green onions and serve warm.
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