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.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Corn Dog Casserole
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
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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Recipe adapted from Jiffy
Kimberly Duncan-Carter
Love your recipes!! I'm a single mom of 2 teenage boys who can eat you out of the house.lol I am on a very small grocery budget so I have to make things last. Also like cheap recipes that make alot so my son's have lunch or snacks for the next day. I have a question about substituting reg. Mustard for the powdered or is there something else I could use? I tend to always use substitutions when using other cook's recipes. Many times I will collect several of the same dish and make my own version.
Going to cook your chicken egg noodle recipe now! Can't wait to try it!
Thanks,
Kimberly Duncan-Carter
Nancy
What is the best way to reheat?
Rhonda R Peters
Are you supposed to drain the whole kernel corn?
Karen matthews
Recipe says Drain.