State Fair Corn Dog Casserole


State Fair Corn Dog Casserole

Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • medium skillet & spatula
  • 8 x 8 baking dish
  • medium bowl & whisk
  • cutting board & sharp knife


  • 1 (8 ct ) pack hotdogs (your favorite brand)
  • 1/2 medium yellow onion, diced
  • 1 TBS butter
  • 1/2 TBS mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 (8.5oz) box corn muffin mix (I use Jiffy with Honey)
  • 1/3 cup milk
  • 1 large egg
  • 1 (4oz) can diced green chilies (optional)
  • 6 oz shredded cheddar cheese, DIVIDED


  • Preheat oven to 400 degrees. Grease or spray with non-stick cooking spray an 8"x8" baking dish. Set aside.
  • In a medium skillet over medium heat melt butter. Add in diced onion and saute until softened. Cut hotdogs into 1/2 inch pieces and add to softened onion.
  • Cook until hotdogs are crispy around edges and heated through for 5 minutes. Lower heat to low and stir in mustard until all hotdogs are coated. Turn off heat.
  • In medium bowl whisk together corn muffin mix, milk, egg, green chilies, 1/2 (4oz) cheddar cheese. Using a spatula mix in 3/4 of the cooked hotdogs & onions.
  • Pour mixture into a prepared 8" x 8" baking dish. Top with remaining hotdogs and onions. Sprinkle remaining (2oz) shredded cheddar cheese on top.
  • Bake in preheated oven for 20 minutes until cornbread mixture is done. Test in center with a toothpick. Garnish with sliced green onions. Serve along side of ketchup and mustard. Enjoy with French Fries.

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