Recipe Background
There's a reason this dish wouldn't be out of place at the local carnival: it's basically a corn dog in casserole form! Fluffy, sweet and savory cornbread is loaded with cheese and bites of savory, wonderfully meaty hot dogs! It doesn't take a rocket scientist to see how delicious that would be! No carnival games needed to win this Fair Favorite Bake; all you need is an oven and a touch of whimsy!
There's a reason this dish wouldn't be out of place at the local carnival: it's basically a corn dog in casserole form! Fluffy, sweet and savory cornbread is loaded with cheese and bites of savory, wonderfully meaty hot dogs! It doesn't take a rocket scientist to see how delicious that would be! No carnival games needed to win this Fair Favorite Bake; all you need is an oven and a touch of whimsy!
Ingredients
- 1 (15-ounce) can cream style sweet corn
- 1 (15-ounce) can whole kernel sweet corn drained
- 1 cup sour cream
- 1/2 cup salted butter melted
- 1/2 cup cheddar cheese shredded
- 1 (8.5-ounce) box corn muffin mix
- 1 tablespoon chives optional, minced, plus more, for garnish
- 1 teaspoon mustard powder
- 3 hot dogs cooked and chopped, divided
Directions
- Preheat the oven to 400 degrees F.
- Spray an 11×7-inch baking dish with nonstick spray.
- Combine the creamed corn, the corn kernels, the sour cream, the melted butter, the cheddar cheese, the corn muffin mix, 1 tablespoon of the chives, the mustard powder, and 2 of the chopped hotdogs in a large bowl.
- Pour the mixture into the prepared baking dish.
- Top with the remaining chopped hotdog.
- Bake until the center only slightly jiggles, about 20-25 minutes.
- Allow the bake to cool for 5 minutes.
- Garnish with the extra chives and serve.
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