Description
A delicious and easy corn dog casserole made with layers of corn, hot dogs, and Jiffy mix.
Ingredients
Scale
- 1 can (15 ounces) cream style sweet corn
- 1 can (15 ounces) whole kernel sweet corn, drained
- 1 cup sour cream
- 1/2 cup salted butter, melted
- 1/2 cup shredded cheddar cheese
- 2 large eggs
- 1 box (8 ounces) Jiffy Corn Muffin Mix
- 1 tablespoon minced chives (optional)
- 1 teaspoon mustard powder
- 3 hot dogs, chopped (divided use)
Instructions
- Preheat the oven to 400F degrees and spray an 11×7-inch baking dish (or similar size casserole dish) with nonstick spray; set aside.
- Combine the corn, sour cream, melted butter, eggs, cheese, Jiffy mix, chives, mustard powder, and 2 of the chopped hotdogs in a large bowl.
- Pour into the prepared baking dish and top with the remaining chopped hotdog.
- Bake for 20 to 25 minutes until the center only slightly jiggles (oven times vary depending on the type of baking dish you used).
- Allow to cool for a few minutes then garnish with additional chives and serve.
Notes
- This dish is great for potlucks and family gatherings.
- Feel free to add other ingredients like jalapeños or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg