Corn Dog Casserole Recipe photo by Taste of Home
Total Time
Prep: 25 min. Bake: 30 min.

Updated: May 21, 2024

A fun twist on the iconic state fair corn dog, this easy corn dog casserole is in and out of the oven in 30 minutes. Best of all, there’s no waiting in line.

A corn dog casserole is a homey way to mimic the flavor of that favorite fair food on a stick, without the fuss. The key ingredients are the same: hot dogs and a cornbread batter. Our corn dog casserole recipe includes a few more ingredients and skips the deep frying (and the stick) to create a family-friendly fare for casual mealtimes. Pair it with a side of roasted carrots and pop them in the oven at the same time.

This dish is also quick to disappear at potlucks. It’s hard to resist the cheesy, fluffy cornbread chunks of juicy hotdogs. Although we love the traditional flavor of all-beef hot dogs, feel free to use your favorite frank or sausage.

Corn Dog Casserole Ingredients

  • Butter: It does indeed make everything better. This recipe calls for it to be melted to saute the vegetables, adding a rich flavor.
  • Celery and green onions: The combination, gently cooked in butter until tender, adds a foundation of earthy flavor.
  • Hot dogs: For the best corn dog flavor, go for a high-quality beef hot dog.
  • Eggs: Not only do eggs help the batter rise, but they provide structure to keep the baked cornbread from crumbling to pieces.
  • Milk: The liquid adds moisture to create a thick and fluffy batter. We like 2% milk in this recipe, but nut milk works well, too.
  • Seasonings: Sage and pepper add boosts of savory flavors.
  • Cornbread/muffin mix: A corn dog casserole doesn’t taste the same without it! Cornbread/muffin mix is typically made with yellow cornmeal and is an easy-prep base for the batter.
  • Shredded sharp cheddar cheese: If you have a few extra minutes, grate your cheese. Packaged shredded cheese typically contains preservatives that make it a bit more difficult to melt.


Step 1: Prepare the veggies

Slice the celery and green onions. For a shortcut, look for pre-sliced celery in the grocery store. Melt the butter in a small skillet and add the celery. Cook it for 5 minutes before adding the green onions. Then cook both veggies for about five more minutes until they are tender. Transfer the sauteed celery and onion to a large bowl.

Step 2: Brown the hot dogs

Preheat the oven to 400°F. Slice hot dogs into 1/2-inch pieces and add the pieces to the same skillet you used for the vegetables. Saute the hot dogs over medium heat for about five minutes, flipping the pieces with a spatula until both sides are lightly browned. Add the hot dogs to the bowl of celery and onions and stir to combine. Set aside 1 cup of the mixture to put on top of the casserole before baking.

Step 3: Make the batter

Whisk together eggs, milk, sage, and pepper in another large bowl. Once combined, add the hot dog and vegetable mixture (except for the 1 cup you reserved), then stir in both packages of cornbread mix. When everything is combined, stir in 1-1/2 cups of the 2 cups shredded cheese. The remaining 1/2 cup of cheese gets sprinkled on top.

Step 4: Bake the casserole

Spoon the cornbread and hot dog batter into a shallow 3-qt. or 13×9-in. baking dish, smoothing it with a spatula. Top with the reserved 1 cup hot dog and veggies mixture and the remaining 1/2 cup cheese. Put the dish in the preheated oven and bake, uncovered, until golden brown, about 30 minutes.

Corn Dog Casserole Variations

  • Add corn: Make it a smidge healthier and more corny, by mixing corn into the batter. Try 1 cup fresh corn kernels, cooked; 1 cup frozen corn, thawed; or a 15-oz. can of corn, drained.
  • Use cocktail-sized hot dogs or sausages: Instead of cutting them into 1/2-inch slices, simply cut each mini-dog in half.
  • Spice it up: Skip the celery. Instead, drain and chop a 4-oz. can of green chiles, or core, seed and dice three to four jalapeno peppers. Add them to the batter before baking. You can also use pepper jack cheese instead, and serve with sour cream and a few squeezes of lime juice.

How to Store a Corn Dog Casserole

Cover the cooled casserole tightly and keep for up to three days in the refrigerator. Reheat until warmed through.

Can you freeze corn dog casserole?

Yes, you can freeze the entire casserole, but wrap it tightly. Use foil or freezer bags for the best protection against freezer burn, then gently squeeze out as much air as possible. You can also divide leftovers into individual serving sizes, and wrap them securely in foil or freezer bags. The casserole keeps well in the freezer for up to 3 months. Thaw in the fridge and reheat in a microwave or the oven.

Corn Dog Casserole Tips

How do I know my corn dog casserole is fully cooked?

Because oven temperatures vary, it is always a good idea to use the toothpick test or an instant-read thermometer to make sure the batter is fully cooked. If using a toothpick, poke the center of the casserole. It should come out clean, or with just a few crumbs. If using an instant-read thermometer, the internal temperature should be about 200°F.

What if I don’t have 2% milk?

Several substitutes can be used for the 2% milk. In fact, you can use whole or buttermilk. Plant-based alternatives such as almond, soy, or coconut milk do the trick. You can even use water! The texture of the casserole might change slightly depending on your substitutions, but the corn dog casserole will still be yummy.

What other substitutes can I use for hot dogs?

Although substitutions might not taste like the corn dogs you get at the county fair, feel free to use plant-based vegan dogs, chicken, turkey franks, or even a bratwurst or flavored sausages of your choice.

Corn Dog Casserole

Prep Time 25 min
Cook Time 30 min
Yield 10 servings.


  • 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


  1. In a small skillet, saute celery in butter 5 minutes. Add green onion; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside.
  2. 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.
  3. 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.
  4. Bake, uncovered, until golden brown, about 30 minutes.

Nutrition Facts

1 cup: 578 calories, 38g fat (16g saturated fat), 108mg cholesterol, 1307mg sodium, 40g carbohydrate (13g sugars, 4g fiber), 19g protein.

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