Slow Cooker Cheesy Corn Dog Casserole

By booboo2175

Ingredients

• 2 jalapeño chiles, if desired
• 2 cups Original Bisquick® mix
• 1/4 cup cornmeal
• 1/4 cup packed brown sugar
• 1/4 teaspoon onion powder
• 1 teaspoon pepper
• 1/4 cup salted butter, melted
• 1 1/4 cups buttermilk
• 1 egg
• 8 regular size hot dogs, chopped into bite-size pieces
• 1 can (15 oz) Green Giant® whole kernel sweet corn, drained
• 1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Details

Adapted from bettycrocker.com

Preparation

Step 1

1. Spray 6-quart slow cooker generously with cooking spray, or grease with oil.

2. Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.

3. In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.

4. Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)

5. Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).