Corndog Casserole is really just Honey Wheat Cornbread with hot dogs and corn in it, but it sounds so much yummier to say Corndog Casserole, doesn’t it? This is a kid-friendly supper dish that’s very inexpensive and simple to make. It only takes about 5-10 minutes to prepare (plus cooking time) and costs around $1.50 for enough to feed at least six people.
- 2/3 c. sugar
- 1/4 c. butter, melted
- 4 eggs
- 1/2 c. honey
- 1 1/3 c. milk
- 1 2/3 c. white flour
- 2/3 c. wheat flour
- 1 1/2 T baking powder
- 1/2 c. cornmeal
- 1 tsp salt
- 1 1/2 c. frozen or canned corn, thawed and drained
- 6-8 hot dogs, sliced or chopped
Preheat your oven to 400 degrees. Mix sugar and melted butter in a large bowl. Add eggs, honey and milk. Mix thoroughly.
Mix dry ingredients well and add to the wet mixture. Mix just until moist; it’s okay if it’s lumpy.
Pour into a greased 9 x 13 pan. Sprinkle the top evenly with corn and hot dogs. There’s no need to press them down into the dough since the dough will rise around them.
Bake at 400 degrees for 35 minutes or until it’s golden brown on top and tests clean on a toothpick.
This casserole goes great with fresh veggies or canned. You can also make the cornbread by itself without the hot dogs, but I have another recipe I prefer when I’m making cornbread on its own.
Tagged: main dishes