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Corn Dog Casserole


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Rate this recipe 4.5/5 (12 Votes)
Corn Dog Casserole 1 Picture


  • 1 tablespoon butter or margarine
  • 2 (8.5-ounce) boxes corn muffin mix
  • 2 large eggs
  • 3/4 cup milk
  • 6-8 hotdogs or turkey franks
  • 1 tablespoon sugar
  • 4 slices American cheese, optional


Adapted from


Step 1

Peheat oven to 400 degrees. Place butter in a 2 quart temp-tations® baking dish and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with the melted butter.

Place the muffin mix, eggs, and milk into a large temp-tations® mixing bowl and mix until well combined.

Pour 1/3 of the batter into the greased 2 quart baking dish, and then place whole hot dogs in rows over the top, about 3/4-inch apart. To extend each row to about 1/2-inch from the edge of the dish on either side, you will most likely need to cut 2 of the hotdogs into smaller pieces to add in.

Place 4 slices of American cheese evenly over the hotdogs,and then cover all with the remaining 2/3 of the batter. Bake for 30-35 minutes, until the top has browned well and a toothpick inserted into the center comes out clean. Let cool 5 minutes before slicing. Serve with ketchup or mustard, as you would eat an ordinary corn dog.

Tara’s Tips™: Though the cheese really adds a lot to this recipe, it is not entirely necessary, as there isn’t any cheese in an ordinary corn dog!

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