Reminiscent of traditional corn dogs, this fun main dish Corn Dog Casserole is comforting, delicious, and filling! All the components and flavors of a corn dog and corn bread together, but converted into an easy weeknight meal without the deep frying.

And if you’re craving a real corn dog, we’ve got that too!

Easy Corn Dog Casserole Recipe

My family can’t resist a good corn dog. That crispy, slightly sweet, cornbread coating surrounding a plump hot dog, and then dipped in mustard. And let’s not forget that fantastic extra little nibble of fried batter at the bottom of the stick. Who can ever ignore that? Classic comfort food on a stick!

When I’m feeling motivated I’ll make mini corn dogs from scratch, but I’m more obsessed with this corn dog casserole because I’m a cheater. LOL. It has all the components and flavors of a corn dog, but without the oil, mess, or fuss!

Put this on your weekly menu. Serve portions with a little dab of mustard, or a slab of butter – my favorite way!

Ingredients Needed

Here’s what you’ll need to make this easy casserole.
(Scroll below to the printable recipe card for details and measurements.)

• Jiffy cornbread muffin mix – Mixed with the other ingredients, this is the core of the casserole.
• Brown Sugar – Corn dogs typically have a sweet undertone to them.
• Dry ground mustard – Since we like to enjoy corn dogs dunked in mustard, I added ground mustard to the mixture for flavor.
• Pepper – Simple seasoning of pepper for flavor.
• Egg – Provides structure to the filling.
• Whole Milk – Helps thin out the filling.
• Sour Cream – Makes the filling creamy with a slight tang.
• Butter – Melted butter is used to sauté the veggies and also added to the filling for richness.
• Cheese – A little shredded cheddar cheese makes it…cheesy!
• Celery – For some added texture and flavor.
• Hot Dogs – Sliced crosswise into 1/2-inch round pieces.

How to Make Corn Dog Casserole

This is so much easier than making corn dogs without the need for battering or deep frying.
(Don’t miss the easy printable recipe card below with all the details.)

1. Make the cornbread. Remove any clumps from the cornbread mix, then combine with the brown sugar, dry mustard, pepper, egg, milk, sour cream, melted butter, and the cheese; whisk until smooth.
2. Sauté the vegetables and hot dogs. Sauté celery and hot dogs in a bit of melted butter until celery is tender and hot dogs are lightly browned. Take off the heat, set aside 3/4 cup of the mixture and stir in the remaining to the cornbread mixture.
3. Pour into baking dish. Pour batter into a 2 quart baking dish coated with nonstick spray and spread evenly. Top with the reserved 3/4 cup cooked hot dog mixture.
4. Bake. Bake at 400F, uncovered, for 25-30 minutes until golden brown and a tester in the center comes out clean. (Check toward the last 5 minutes of baking and tent with foil if over-browning.)
5. Serve. We love to serve portions with a nice slab of butter and/or mustard!

Serving Suggestions

Serve this corn dog casserole warm. We like to enjoy portions with a slab of butter like you would with cornbread and a bit of mustard on the side like you would a corn dog! If you want to serve it with a side dish for more of a complete meal, I recommend something light like a simple side salad or creamy cucumber salad.

Proper Storage

• Store. Cool completely, then transfer to an airtight container and store in the refrigerator. It is best eaten up within 2-3 days.
• Reheat. Gently reheat in the microwave. I recommend adding just a splash of chicken broth and covering with a damp paper towel to create steam, which will prevent it from being too crumbly.

More Cornbread Recipes:

• Brown Sugar Cornbread
• Homemade Skillet Cornbread
• Cornbread Sloppy Joe Skillet
• Creamy Cornbread Casserole

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!