Corn Dog Casserole is a tasty alternative to traditional corn dogs. Hot dogs are combined with a batter made from eggs, milk, pepper and corn muffin mix. Instead of being fried, these corn dogs are baked in the oven.
For the 15 years I've been making this casserole, I've always baked it in a 3-quart baking dish. Not too long ago, my 14 year old son asked me why I didn't use a muffin pan instead. I'd never thought about using one before so I decided to perform the experiment. Not only does a muffin pan work great, it makes the perfect size after school snack.
The casserole is easy to assemble, but requires some prep work on the front end.
Halve each hot dog lengthwise.
Halve each hot dog again for a total of four pieces.
Cut the pieces into thirds (you'll have a total of 12 pieces per hot dog).
Saute the hot dogs with some margarine in a skillet. This lightly browns the hot dogs but, more importantly, intensifies the flavor. Food doesn't brown good when it's overcrowded so I saute the hot dogs in two batches, adding additional margarine if necessary.
Combine the hot dogs with the batter ingredients.
Bake in a greased 3-quart baking dish
or 24 greased muffin cups.
The baking time is 15 to 30 minutes, depending on which pan you use. Unlike the casserole which is ready to serve when it comes out of the oven, the muffin pan needs to cool 10 minutes before the contents are removed. If you try to remove them earlier, they'll crumble. After 10 minutes, run a knife around the edge of each muffin and lift each one out of the pan.
Add some catsup and mustard and you've got a fair favorite that can be made at home year round.