CORN DOG CASSEROLE
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
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.
BAKED CORN DOGS
A crispy thin layer of sweetened cornmeal crust surrounds a juicy hot dog that can be dipped in a little mustard or ketchup for a healthy take on a State Fair classic.
Provided by Maegan - The BakerMama
Categories Main
Time 50m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt and ground mustard. Cut in the butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in the milk and honey with a wooden spoon or your hands until well combined.
- Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Roll dough to 1/4-inch thickness.
- Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. Serve with mustard and ketchup for dipping.
BAKED CORN DOGS
This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
- Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.
CORN DOG BAKE
Corn Dogs are a carnival classic. Try this recipe at home to bring the fair flavor to you!
Provided by Bar-s Foods
Categories Let's Go All-Out
Time 45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.Spray a 9x9 casserole pan with cooking spray.In a large bowl, mix together the corn muffin mix and milk.Add the eggs and mix well.Add the corn, onion, cheese and diced Franks.Pour into prepared pan and bake for 25-30 minutes.
CORN DOG CASSEROLE
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
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 DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
OVEN BAKED CORN DOGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 21
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.
CORN DOG CAKE
I got the idea from a Corn Dog muffin recipe. I did not have the correct ingredients. So I had to make due. My kids love it. They always have an extra piece. You can also substitute veggie hot dogs for the regular hot dogs. The brown sugar makes it a bit more sweet.
Provided by Kerriebear
Categories Quick Breads
Time 45m
Yield 10-12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F and lightly grease baking pan.
- (11 X 7) Combine flour, brown sugar, corn meal, baking powder, and salt in a bowl.
- Mix together.
- Set aside.
- Combine milk, eggs, butter.
- Mix well.
- Add dry mixture to wet mixture, stir until just blended.
- Pour into baking pan.
- Cut hot dogs into bite size pieces.
- Sprinkle hot dogs into mixture.
- Bake at 350 F for 35 minutes or until golden brown.
CORN DOG CASSEROLE
Make and share this Corn Dog Casserole recipe from Food.com.
Provided by Nancy Van Ess
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, saute celery in butter for 5 min.
- Add onions; saute 5 min.
- Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
- In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
- In a large bowl, combine eggs, milk, sage and pepper.
- Add the remaining hot dog mixture. Stir in corn bread mixes.
- Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
- Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.
- NOTES : I just use my own corn bread recipe.
CORN DOG DRESSING BAKE
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
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
CORN DOGS (BAKED)
I got this recipe in an email recipe newsletter. These are a healthier version of regular corn dogs because they are baked instead of deep fried. I use the thick wieners, the ones they sell in the summertime for roasting over a campfire. I have also used leftover cooked sausage which was really yummy.
Provided by queenbeatrice
Categories Lunch/Snacks
Time 45m
Yield 4 dogs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Make a well in center; add milk, eggs, and oil. Mix just until combined.
- Insert a stick (I use Popsicle sticks) into one end of each wiener, leaving enough out to hold on to without burning skin.
- Dust with flour; tap off excess.
- Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
- Place on sheet; bake 5 minutes. Remove from oven.
- Using a spatula, reapply batter that has slipped onto sheet.
- Return to oven; bake until golden, 20 minutes.
- Serve with dipping sauce of choice.
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