So when my son looked at me a couple weeks ago and declared "Mommy, I'm hungry for corn dogs." I couldn't blame him. They are one of our favorite summer time treats because we enjoy them at some of our favorite festivals and fairs through the season. With all the yummy treats that await us at every "junk food alley" we visit, 9 times out of 10 one of us will always choose a corn dog at some point. And for him, it's usually five minutes after we hit the gates of our own Indiana State Fair.
See, we leave our house around mid-morning, so we know after the two hour drive, we will be arriving around lunch time. Now usually, it's very hot on the day we go (After all, it's mid-August, and no matter what day we choose, it always seems to be the hottest of the week!) and Mr. Everyday and I aren't really in the mood to eat when we first get there; but not little man. He wants something. Anything. But he too doesn't want anything too heavy or filling...not when the huge midway and all those fun, twisty turny, upside down, speed filled, rides await him. So many times he will simply want a corn dog, something to drink and he is good for a while.
Well, what does a mommy do when it's the middle of January and her favorite boy says he is hungry for a corn dog? Sure, she could go to all the trouble sticking, dipping and frying them. Or...she could take all the same flavors and turn them into a tasty, time friendly, simple casserole the whole family can enjoy, any night of the week!
If you have corn dog lovers in your house, rather they be young or old, I promise they will flip for this! And you're gonna love the fact it can be on the table in about 45 minutes! So, if you have some winter blues too, and want to dream about all the fun summer will bring, when it finally gets here, this would be a great supper tonight!
Corn Dog Casserole Adapted from Taste of Home
2 (12 oz.) packs hot dogs, cut into 1/2" slices
2 (8.5 oz.) boxes corn muffin mix
1 1/2 c. milk
1 TBS mustard
1 medium onion, finely chopped
2 c. shredded cheddar cheese
1 TBS butter
Salt and Pepper to taste
Preheat oven to 400. In a medium skillet, melt butter over medium heat. Add onions and saute' until tender and golden, about 5 minutes. Add salt, pepper and hot dogs. Continue cooking until hot dogs are slightly crisp around edges, stirring often, 5 additional minutes. Stir in mustard and reduce heat to low. In a large bowl combine eggs and milk. Whisk until well combined. Add both packages of corn muffin mix. Whisk well. Will still have small lumps. Add 1 c. cheese. Stir well. Add hot dog mixture. Stir to combine. Pour into a greased 9x13 baking dish. Top with remaining cheese. Bake uncovered for 30 minutes or until toothpick comes out clean. Serve with ketchup on side.
Shared on The Country Cook Feb. 14, 2014
Casseroles at Very Good Recipes
Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.