Corn Dog Casserole

This Corn Dog Casserole recipe is a corn casserole with a twist that both kids and adults will love when it hits the dinner table!

A FAMILY-FRIENDLY CASSEROLE

This recipe for Hot Dog Corn Casserole can be a side dish or a main dish. If you're looking for a simple weeknight dinner recipe, then this is it! But it can also be a fun side dish for your holiday meals!

TIPS FOR MAKING CORNDOG CASSEROLE:

• Plain yogurt may be used in place of sour cream.
• Oven times vary but the edges should be lightly browned and the center of the casserole will only jiggle very slightly. It sets up more as it cools.
• The mustard powder does not create an overpowering mustard flavor, but really adds to the overall flavor of the dish.
• Feel free to substitute the hot dogs with other types of sausage like kielbasa or Italian sausage. Just make sure you are using fully cooked meats, not raw.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• cream style sweet corn
• whole kernel sweet corn
• sour cream
• salted butter
• shredded cheddar cheese
• Jiffy Corn Muffin Mix
• minced chives (optional)
• mustard powder
• hot dogs

HOW TO MAKE CORN DOG CASSEROLE:

Preheat the oven to 350F degrees and grease an 8x8-inch baking dish (or similar size casserole dish) with nonstick spray; set aside. Combine the corn, sour cream, melted butter, cheese, Jiffy mix, chives, mustard powder, and 2 of the chopped hotdogs in a large bowl.

Pour into the prepared baking dish.

Top with the remaining chopped hotdog. 

Bake for 45 to 55 minutes until the center only slightly jiggles. Garnish with additional chives and serve warm.

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Corn Dog Casserole

This Corn Dog Casserole recipe is a corn casserole with a twist that both kids and adults will love when it hits the dinner table! 

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Corn Dog Casserole, Hot Dog Corn Casserole

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Servings: 8

Calories: 355kcal

Author: Brandie @ The Country Cook

Ingredients

• 15 ounce can cream style sweet corn
• 15 ounce can whole kernel sweet corn, drained
• 1 cup sour cream
• ½ cup (1 stick) salted butter, melted
• ½ cup shredded cheddar cheese
• 8.5 ounce box Jiffy Corn Muffin Mix
• 1 Tablespoon minced chives (optional)
• 1 teaspoon mustard powder
• 3 hot dogs, chopped divided use

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Instructions

• Preheat the oven to 350F degrees and grease an 8x8-inch baking dish (or similar size casserole dish) with nonstick spray; set aside.
• Combine the corn, sour cream, melted butter, cheese, Jiffy mix, chives, mustard powder, and 2 of the chopped hotdogs in a large bowl.
• Pour into the prepared baking dish and top with the remaining chopped hotdog.
• Bake for 45 to 55 minutes until the center only slightly jiggles.
• Garnish with additional chives and serve warm.

Notes

• Plain yogurt may be used in place of sour cream.
• Bake time will vary slightly based on the baking dish size.
• The mustard powder does not create an overpowering mustard flavor, but really adds to the hot dogs.

Nutrition

Calories: 355kcal | Carbohydrates: 25g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 530mg | Potassium: 106mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Nutritional Disclaimer

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Recipe adapted from Jiffy