Best 14 Cheesy Corn Dog Bake Recipes

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Are you looking for a delicious and easy dish that the whole family will love? Look no further than cheesy corn dog bake! This delightful casserole combines the flavors of classic corn dogs with a cheesy, gooey sauce that will have everyone asking for seconds. Made with simple ingredients that you probably already have on hand, this dish is perfect for a quick weeknight meal or a fun party appetizer. So gather your family and friends and get ready to enjoy this cheesy corn dog bake that is sure to be a hit!

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY CORN DOG BAKE



Cheesy Corn Dog Bake image

It's midway fare without the stick: hot dogs nestled in moist cornbread with the added attraction of cheese. Everyone's a winner.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 4

1 pkg. (8-1/2 oz.) corn muffin mix
1 cup frozen corn, thawed
4 OSCAR MAYER Bun-Length Wieners, cut lengthwise in half
4 KRAFT DELI DELUXE Process American Cheese Slices, cut diagonally in half

Steps:

  • Heat oven to 400ºF.
  • Prepare muffin batter as directed on package. Stir in corn.
  • Pour into 8-inch square pan sprayed with cooking spray; top with wieners.
  • Bake 20 to 25 min. or until cornbread is golden brown. Top with cheese; cover. Let stand 5 min. or until melted.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

CHEESY CORN DOG CASSEROLE



Cheesy Corn Dog Casserole image

A fun recipe for the yumminess of corn dogs, but in casserole form.

Provided by Maegan - The BakerMama

Categories     Main

Time 50m

Yield 10

Number Of Ingredients 10

1 cup yellow cornmeal
3/4 cup self-rising flour
1 tablespoon sugar
1 large egg
1 cup milk
1 tablespoon butter, melted
1-1/2 cups shredded cheddar cheese
6 hot dogs, sliced into small pieces
2 tablespoons ketchup, plus more for topping
1 tablespoon yellow mustard, plus more for topping

Steps:

  • Preheat oven to 425°F. Grease an 8-inch baking dish with butter and set aside.
  • In a large bowl, whisk together the cornmeal, flour and sugar. In a separate bowl, whisk together the egg, milk and melted butter. Add the wet ingredients to the dry ingredients and stir until well combined. Stir in the cheese. Reserve 3/4 cup of the batter for the topping. Spread the remaining batter evenly into the bottom of the prepared baking dish.
  • In a medium bowl, toss the hot dog pieces with 2 tablespoons ketchup and 1 tablespoon mustard. Spread evenly over the batter in the baking dish. Drop the remaining batter in little clumps over the top of the hot dog pieces.
  • Bake for 30-35 minutes or until the cornmeal topping starts to brown and crisp a bit. Remove from the oven and drizzle with more ketchup and mustard before serving.

BAKED CHEESY CORN DOG



Baked Cheesy Corn Dog image

These hot dogs on-a-stick are surrounded by cheese and a cornmeal crust.

Provided by Land O'Lakes

Categories     Lunch     Corn     Hot dog     Sandwich and Wrap     Main Course     Vegetable

Yield 6 servings

Number Of Ingredients 15

Skewers
6 wooden chopsticks or 10-inch wooden skewers , soaked in water 30 minutes
Dough
4 (3/4-ounce) slices Land O Lakes® Deli American
2 tablespoons cold Land O Lakes® Butter cut into small pieces
1 cup cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
5 to 7 tablespoons buttermilk
Hot Dogs
6 premium hot dogs
6 (3/4-ounce) slices Land O Lakes® Deli American
1 tablespoon Land O Lakes® Butter melted

Steps:

  • Line large baking sheet with parchment paper. Set aside.
  • Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
  • Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
  • Heat oven to 400°F.
  • Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
  • Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
  • Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
  • Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.

Nutrition Facts : Calories 490 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 1120 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Sugar grams, Protein 15 grams

OVEN BAKED CORN DOGS



Oven Baked Corn Dogs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 21

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks
Sweet Relish Slaw Salad, recipe follows
1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips)
1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Steps:

  • Preheat oven to 425 degrees F.
  • In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
  • Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
  • In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

SLOW-COOKER CHEESY CORN DOG CASSEROLE



Slow-Cooker Cheesy Corn Dog Casserole image

The beloved corn dog is given a new look and taste courtesy of your slow cooker. Ingredients like Bisquick, hot dogs, jalapenos, corn and cheddar are slow cooked to a cheesy casserole.

Provided by By Tieghan Gerard

Categories     Entree

Time 4h

Yield 4

Number Of Ingredients 12

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) whole kernel sweet corn, drained
1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Steps:

  • Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
  • Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
  • 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.
  • 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.)
  • 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!).

Nutrition Facts : Calories 1240, Carbohydrate 128 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 5 g, Protein 39 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 2740 mg, Sugar 31 g, TransFat 2 1/2 g

CHEESY CORN CASSEROLE



Cheesy Corn Casserole image

There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!

Provided by GLOEGGLER

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 7

1 (11 ounce) can whole kernel corn, drained
1 (11 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg
1 (8.5 ounce) package dry corn bread mix
1 small onion, diced
1 cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
  • Bake in preheated oven for 25 minutes.
  • Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g

CORN DOG CASSEROLE



Corn Dog Casserole image

This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.

Provided by Kathe

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 12

Number Of Ingredients 10

2 cups thinly sliced celery
1 ½ cups sliced green onions
2 tablespoons butter
1 ½ pounds hot dogs (beef and pork frankfurters)
2 eggs
1 ½ cups milk
2 teaspoons ground sage
¼ teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided

Steps:

  • In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
  • Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
  • Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 30.9 g, Cholesterol 87.7 mg, Fat 29.2 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 12.8 g, Sodium 1445.9 mg, Sugar 6.3 g

CORN DOG CASSEROLE



Corn Dog Casserole image

Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 large eggs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded sharp cheddar cheese, divided

Steps:

  • In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

Nutrition Facts : Calories 578 calories, Fat 38g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 1307mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.

CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY



Cheesy Jalapeño Corn Dogs Recipe by Tasty image

Here's what you need: hot dogs, thin slices of cheddar cheese, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, black pepper, milk, egg, jalapeño, peanut or vegetable oil, mustard, wooden skewer

Provided by Hector Gomez

Categories     Dinner

Yield 4 serving

Number Of Ingredients 14

4 hot dogs
4 thin slices of cheddar cheese, room temperature
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 egg
1 jalapeño, minced
1 qt peanut or vegetable oil, for frying
mustard, for serving
wooden skewer

Steps:

  • Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
  • In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
  • Enjoy!

CORN DOG DRESSING BAKE



Corn Dog Dressing Bake image

This is one of those recipes that came from one of those days the boys and I decided to play in the kitchen. Two dishes that we love involving cornbread are corn dogs and good ole southern cornbread dressing. So we asked ourselves... Why not combine the two? That's just what we did. It turned out better than I could have hoped!! In 2 hours I made 2 pans because everyone wanted seconds and thirds! This casserole is savory yet slightly sweet. It is cheesy and meaty. In one word... Perfect!

Provided by DanaClover

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup celery, chopped finely
1 large onions, chopped finely (my favorite!) or 1 cup of sliced green onion (my favorite!)
2 tablespoons butter or 2 tablespoons margarine
2 (2 lb) packages hot dogs
2 (8 1/2 ounce) packages cornbread mix (I love Jiffy Brand!)
2 cups shredded cheddar cheese
2 eggs
1 1/2 cups milk
1/4 cup sugar
1 1/2 teaspoons rubbed sage
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400°F.
  • In a skillet, combine celery, onions and butter. Saute for 5 minutes. Pour into a large bowl.
  • Cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.
  • Pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.
  • Add the browned hot dog pieces into the celery/onion mixture bowl.
  • In another large bowl, combine; eggs, milk, sugar, sage, and pepper.
  • Add 1/2 of the hot dog /celery mixture and 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.
  • Spread the mixture into a 13x9 backing dish.
  • Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.
  • Bake, uncovered, at 400°F for approx 35 minutes, or until a knife inserted in the center comes out clean.
  • Enjoy!
  • **If your kids are gonna freak at the sight of celery, leave it out and add a shake or two of celery salt.
  • Some of my kids like this with mustard or ketchup.

Nutrition Facts : Calories 1223.7, Fat 89.8, SaturatedFat 37.7, Cholesterol 212, Sodium 3338.2, Carbohydrate 62.3, Fiber 4.5, Sugar 27.4, Protein 40.2

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

CORN DOG BAKE



Corn Dog Bake image

Add a state-fair favorite to your dinnertime menu with this Corn Dog Bake recipe. Corn Dog Bake is the favorite stick-based food reimagined as a casserole-and without deep-fat frying!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 egg
1/3 cup milk
1 pkg. (8.5 oz.) corn muffin mix
4 OSCAR MAYER Beef Franks, cut into 1/4-inch-thick slices
1 can (4.5 oz.) chopped green chiles, drained
1 jar (12 oz.) HEINZ HomeStyle Pork Gravy

Steps:

  • Heat oven to 400°F.
  • Whisk egg and milk in medium bowl until blended. Add muffin mix; stir just until blended. Stir in frank slices and chiles.
  • Pour into 8-inch square pan sprayed with cooking spray.
  • Bake 20 to 25 min. or until toothpick inserted in center comes out clean. About 5 min. before cornbread is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
  • Cut cornbread into 6 pieces. Serve topped with gravy.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 950 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 10 g, Protein 8 g

KOREAN CORN DOGS RECIPE BY TASTY



Korean Corn Dogs Recipe by Tasty image

These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.

Provided by Tikeyah Whittle

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 17

canola oil, for frying
kosher salt, for boiling
1 ½ lb russet potato, peeled and cut into 1/4 in (6mm)
2 tablespoons all purpose flour
2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup whole milk, plus 3 tablespoons
1 large egg, beaten
6 all-beef hot dogs, halved crosswise
2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
2 cups panko breadcrumbs
2 cups korean rice puffs
¼ cup granulated sugar, for sprinkling
yellow mustard
12 wooden skewers

Steps:

  • Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
  • Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
  • Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
  • Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
  • Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
  • Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
  • For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
  • For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
  • For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
  • Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
  • To serve, drizzle ketchup and mustard over the corn dogs.
  • Enjoy!

Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams

CHEESY CORN DOG BAKE



Cheesy Corn Dog Bake image

I adopted this recipe from Kraft. My kids love corn dogs but as they've gotten older it has become quite a pricey meal so this is a very budget friendly alternative. I serve it with fries, slaw & baked beans for a complete meal.

Provided by cookinforusinTN

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

1 (8 1/2 ounce) package corn muffin mix
4 large oscar mayer bun-length hot dogs, cut lengthwise in half
4 slices kraft deli style American cheese, cut diagonally in half

Steps:

  • PREHEAT oven to 400°F
  • Prepare corn muffin mix as directed on package.
  • Pour into greased 8-inch square baking pan.
  • Arrange wieners on top of batter.
  • BAKE 20 to 25 minute or until cornbread is golden brown.
  • REMOVE from oven. Immediately top with cheese pieces; cover with foil. Let stand 5 minute or until cheese is melted.

Nutrition Facts : Calories 470.7, Fat 25.9, SaturatedFat 10.4, Cholesterol 38.7, Sodium 1387.7, Carbohydrate 45.5, Fiber 3.9, Sugar 13.8, Protein 13.5

Tips:

  • For a crispy outer layer, use panko breadcrumbs instead of regular breadcrumbs.
  • To make the corn dog bake ahead of time, assemble the casserole and refrigerate it overnight. Bake it when you're ready to serve.
  • If you don't have corn dogs, you can use hot dogs or sausage links instead.
  • For a fun twist, try using different types of cheese, such as cheddar, mozzarella, or pepper jack.
  • Serve the corn dog bake with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.

Conclusion:

The cheesy corn dog bake is a delicious and easy-to-make dish that's perfect for a party or a family meal. It's also a great way to use up leftover corn dogs. With its crispy outer layer, gooey cheese filling, and juicy corn dogs, this casserole is sure to be a hit with everyone who tries it.

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