Recipe by COURTNEYSUNSHINE
"This casserole tastes just like a corn dog, only better, thanks to the addition of cheese, celery, green onions, and spices. This is a very tasty, kid-friendly dish. Since we became vegetarians, we use veggie hot dogs instead of meat in the recipe. The recipe makes 12 servings, but you can cut the recipe down to the size you need."
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thinly sliced celery
1 1/2 cups
sliced green onion
1 1/2 pounds
vegetarian hot dogs
1 1/2 cups
ground black pepper
2 (8.5 ounce) packages
dry corn bread mix
shredded Cheddar cheese, divided
I came up with a recipe almost identical to this one about two weeks before I saw it. So I prepared this recipe to see how it stacked up against mine. It's very tasty, I like it. Try throwing in a can of no-beans chili and make it taste like a CHILI corn dog. Even better.
I NEVER give one star ratings. I really try to find something good about a dish. I liked the idea behind this dish, but it did not taste like a corn dog at all. AND none of kids (all of whom are corn dog lovers) would even begin to eat this. I obviously will not be making this again.
This is a dish my whole family loves - including my 2-year old son and meat-eating husband. I don't typically have green onions on hand, so I substitute yellow or white onions (whatever I have)and it tastes yummy anyway. I always leave out the sage because we don't care for the flavor. You could use regular hotdogs, as they are less expensive, but the veggie dogs are healthier. I suggest skipping the step where you reserve part of the hotdog mixture for topping.The topping ends up sinking into the cornbread mix anyway so it really isn't necessary.
Good recipe. I left out the celery and onion to make mine REALLY kid friendly (if making for grown-ups I'd definitely leave it in), and instead I added celery salt* and onion powder. Used a box of Jiffy corn bread mix and turkey hot dogs (watch the celery salt if you use regular hot dogs - might make it too salty) I halved the recipe and baked in an 8x8 pan for 20 mins - any longer would've been too much (next time I'll bake for 18mins). Be careful of the timing, especially if you omit the onion and celery, as they add moisture. I DID use the sage in this. I think that if you use light or vegetarian franks in this, it is a good idea to kick up the cornbread. If you use regular hot dogs, you may not need the sage...it's a matter of personal cornbread preference, I guess (I'm from the south and I like seasoned cornbread) Thanks for the recipe.
I used beef hot dogs and this turned out great-
Make sure to bake in a shallow dish to allow the cirn bread to bake evenly
I was very skeptical about this. However, it turned out very good. My husband said "ew, gross" when I told him what we were having, but when he ate it, he said it was surprisingly good. I only used 4 green onions and 2 stalks of celery. Next time, I'd probably use the recommened amounts, as what I chopped was about 1/2 what was called for. I'd make it again. It makes me feel a little less guilty to serve to my family instead of plain old corn dogs.
This was fun and yummy! I like to make casseroles in the fall and winter and this is a fun change of pace - a little taste of summer when it is cold outside. I made a low-fat version and it turned out just great (low-fat margarine, egg substitute, low-fat hot dogs and cheese). I plan to take this to a casual pot-luck dinner soon. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Dog Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 174
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