This Cheesy Corn Dog Casserole Recipe Is the Best Way to Eat Corn Dogs Ever (30 Minutes) by Donna John

My husband and I have some new friends, and a topic at one of our first dinners was corn dogs. No joke. My new friend and my husband talked about five minutes about a corn dog restaurant that opened close by. Growing up going to rodeos, I've stood in line with friends and family so they could get a corn dog. I've eaten corn dogs, but they never did that much for me. That is, until I found this cheesy corn dog casserole recipe. This is the best way to eat corn dogs ever, and the surprise recipe of the week. This casserole recipe was delicious!

No boxed cornbread mix here. You whip up a simple homemade cornbread batter that's speckled with freshly grated cheese, spoon it into ramekins, top it with a hog dog and bake until the cornbread is cooked through and golden. Add your favorite corn dog condiments and you have a budget-friendly dinner that adults and kids will devour.

Here is your shopping list for this tasty high-protein casserole recipe: flour, cornmeal, baking powder, baking soda, buttermilk, eggs, butter, yellow mustard, honey, cheese (I used pepper-jack, but cheddar, mozzarella, Monterey Jack or a cheese blend would work) and hot dogs. Prep is quick and easy, and the individual casseroles bake up in about 20 minutes.

If you want a gluten-free dinner, use gluten-free flour and check the label on your hot dogs. While most are gluten-free, some have fillers that may contain gluten.

Serve these corn-doggy good casseroles for dinner with your favorite side dishes. I served mine with a salad (as usual) and some sauteed broccoli.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 cup flour (you can use gluten-free flour)
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted
• 2 tablespoons yellow mustard
• 1/4 cup honey
• 8 ounces grated cheese (I used pepper-jack)
• 6 hot dogs

Optional Toppings

• ketchup
• mustard
• chopped onions
• fresh or pickled jalapenos

Here's how to make it:

1. Whisk together the flour, cornmeal, baking powder and baking soda in a bowl. Season with salt and black pepper.
   
2. Stir together the buttermilk, eggs, melted butter, mustard and honey in another bowl.
   
3. Add the dry ingredients to the wet ingredients and stir to just combine.
   
4. Stir in the cheese. (You can add all the cheese into the cornbread layer, or save some for the top at the end of baking. If you want it spicy, stir in some chopped fresh or pickled jalapenos.)
   
5. Divide the mixture between six 8-ounce ramekins. Top each with a hot dog. Bake in a preheated 400-degree F oven for 20 minutes, or until the cornbread is cooked through and golden. (If you don't have ramekins, you can pour use a baking dish and simply top the cornbread mixture with the hog dogs. My hot dogs were a little larger than most because they came from a meat market. Buy good hot dogs!)
   
6. If adding cheese to the top, sprinkle it on about 2 to 3 minutes before the end of baking time to melt.
   
7. Serve the corndog casseroles with your desired toppings, like mustard, ketchup, chopped onions or jalapenos.
   
8. Store any leftovers covered in the fridge and reheat in the microwave. This recipe can easily be cut in half.
   

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