This Hot Dog Corn Casserole recipe is corn casserole with a twist that both kids and adults will love when it hits the dinner table!
HOT DOG CORN 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 THIS 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 HOT DOG CORN 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.
Enjoy!
CRAVING MORE? GIVE THESE RECIPES A TRY!
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HOMEMADE HOT DOG CHILI
CAMPFIRE HOT DOG POTATO PACKETS
CROCK POT SWEET CORN SPOON BREAD
HOT DOG PASTA RECIPE
CORNBREAD MUFFIN SAUSAGE BITES
CHEESY BEEFY CORNBREAD CASSEROLE
THE BEST SKILLET CORNBREAD PIZZA
CROCK POT JALAPENO POPPER CORN DIP
CROCK POT SAUSAGE & PEPPERS
HOT DOG CORN CASSEROLE
Ingredients
- 1 (15 oz) can cream style sweet corn
- 1 (15 oz) can whole kernel sweet corn, drained
- 1 cup sour cream
- ½ cup (1 stick) salted butter, melted
- ½ cup shredded cheddar cheese
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- 1 tbsp minced chives (optional)
- 1 tsp mustard powder
- 3 hot dogs, chopped divided use
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
Recipe adapted from Jiffy
Are you supposed to drain the whole kernel corn?
Recipe says Drain.
What is the best way to reheat?