Corn Dog Casserole

Ingredients

• 7 beef hot dogs (Use 6 to 8 hot dogs; sliced into even pieces)
• 1 box corn muffin mix (Jiffy; package shown as 8.5 oz (240 g))
• 0.333 cup milk or heavy cream (The transcript states one-third cup)
• 1 egg
• 2 tbsp butter (Melted)
• 1.5 cup cheddar blend cheese (Use 1 cup in the cornbread mixture and the remaining 1/2 cup sprinkled on top)
• ketchup (For serving)
• yellow mustard (For serving)

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Place the beef hot dogs in an 8-by-8-inch casserole dish. Cut the hot dogs into even slices in the dish.

3. 3

   Prepare the cornbread mixture by combining the Jiffy corn muffin mix, one-third cup milk or heavy cream, one egg, and two tablespoons melted butter.

4. 4

   Add 1 cup of the cheddar blend cheese to the cornbread mixture and mix until combined.

5. 5

   Pour the cornbread mixture over the sliced hot dogs. Mix everything together until well combined, then spread it into an even layer across the bottom of the dish.

6. 6

   Sprinkle the remaining 1/2 cup cheddar blend cheese evenly over the top.

7. 7

   Bake at 375°F (190°C) for about 30 minutes, until the cornbread casserole is set and the cheese is melted.

8. 8

   Scoop the casserole onto plates with a spatula, making sure each serving includes hot dog pieces. Serve with ketchup and mustard.

Notes

The source does not specify the exact amount of ketchup or mustard for serving. The hot dog quantity is given as a range of 6 to 8; nutrition and scaling use 7 hot dogs as the midpoint. The source describes the finished dish as tasting like a corn dog.

Nutrition per serving

• main
• comfort food
• one-pan meal
• casserole
• baked
• budget-friendly
• American
• kid-friendly