Corndog casserole tastes just as delicious as a corndog! Chloe, who is 4 years old said “I like this kind of dinner mom!”.
1 Package Hot Dogs, cut up however you prefer
2 (8.5 oz) Boxes Cornbread Mix (Jiffy brand)
2 Cups Shredded Cheddar Cheese
2/3 Cup Milk
Preheat oven to 350°F
Heat a skillet over medium/high heat and saute the hot dogs until lightly browned.
Whisk together cornbread mix, milk and eggs in a large bowl. Stir in cheese and hot dogs.
Pour into a lightly greased casserole dish. Bake until golden brown, about 20-25 minutes.
Note: Cut the hot dogs into small pieces if feeding to young children.
Yield: About 6 Servings
-Recipe from The View From 510–
This is a recipe I have made a few times. It’s super simple and quick to make. The chili is thick so the buns don’t get soggy and the cheese is melted in the broiler to make it extra delicious.
8 Hot Dogs
8 Hot Dog Buns
2 Cups Cheddar Cheese, shredded
1 lb Ground Beef
Salt & Pepper
2 teaspoons Worcestershire Sauce
1 Small Onion, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
8 oz Can Tomato Sauce
1 Tablespoon Butter
1 Tablespoon Hot Sauce
Heat a skillet over medium/high heat. Add beef, cooking until browned. Season with salt and pepper.
Add Worcestershire sauce, onion, garlic and chili powder. Cook for about 5 minutes to soften the onion.
Add tomato sauce, reduce heat and simmer.
Boil the hot dogs in a shallow skillet of water for about 5 minutes. Drain and score the casings with a knife.
Melt butter in the same skillet over medium/high heat. Add the hot sauce and hot dogs. Brown the hot dogs slightly on all sides.
Assemble the hot dogs on a baking sheet. Place a hot dog in a bun, top with chili and cheese. Melt the cheese until the broiler, about 1-2 minutes.
Yield: 8 Chili Cheese Dogs
-Recipe from Classic Rachael Ray 30 Minute Meals Cookbook-
This is a much healthier version of corn dogs since they aren’t fried, but they are still very good. I always seem to have these ingredients on hand, so it makes a quick meal. Chloe really liked these muffins!
2 boxes “Jiffy” Corn Muffin Mix
2/3 cup milk
4 hot dogs, chopped (diced if giving to children)
1 cup corn kernels
¼ cup cheddar cheese
Preheat oven to 400°F. Spray a muffin tin with non-stick cooking spray.
In a bowl, mix together the corn muffin mix, eggs and milk. Let this rest for 5 minutes.
Fold in the chopped hot dogs and corn. Divide between the muffin tins.
Bake until browned, about 15-20 minutes. Top with cheddar cheese and bake another 2-3 minutes to melt the cheese.
Yield: 24 muffins