This delicious meal literally tastes like the corn dogs you would get in amusement parks, but in casserole form. It's also a great recipe for busy nights.
Preheat the oven to 350°F. Grease an 8x8 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.
Notes
Storage:Keep leftover casserole in an airtight container for up to 4 days in the fridge or freeze for 1 month. Notes:The sweet cornbread compliments the salty hot dogs perfectly, and the nostalgic flavor really shines.More or less hot dogs can be added. They will sink because they are a little heavy, so don't worry if you don't see many on top.Green onions can also be added to the batter before baking.The sugar adds a nice sweetness to balance out the salty, but it is optional.Use your favorite variety of hot dog or sausage.The center of the casserole will be a little wobbly when you pull it out of the oven. This dish is very moist and soft, it will not dry out completely like a traditional slice of cornbread.