skillet corn dog casserole

Name: Skillet Corn Dog Casserole
Prep time: 30 min
Cook time: 20 min
Yield: 6 serving(s)
Cuisine: American
Ingredients: 2 tablespoon(s) canola or other light oil; 1 rib(s) celery, diced fine; 1/2 medium red or green bell pepper, diced fine; 3/4 cup(s) frozen corn niblets, thawed; 1/2 cup(s) all-purpose flour; 1/2 cup(s) cornmeal; 2 tablespoon(s) granulated sugar; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) ground sage (optional); 2 tablespoon(s) buttermilk powder (optional); 1/8 teaspoon(s) baking soda (only if using buttermilk powder); 1/2 teaspoon(s) salt; 1 large egg, lightly beaten; 1/2 cup(s) milk, plus 2 Tbsp if needed; 2 tablespoon(s) butter, melted; 3 ounce(s) cheddar cheese, 1/4" dice; 4 - 6 medium hot dogs

60 Pinches 3 Photos

Heidi Hoerman

Hingham, MA

Updated on Jul 11, 2015

Cast iron skillets are great for browning hot dogs. Cast iron skillets make great cornbread. Who doesn't need to sneak extra vegetables into a recipe that sounds like fair food? This easy, one-pot meal is quick and easy to make. It's especially good next to a pile of red cabbage slaw, making a colorful supper.

Rate

prep time 30 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

2 tablespoons canola or other light oil
1 rib celery, diced fine
1/2 medium red or green bell pepper, diced fine
3/4 cup frozen corn niblets, thawed
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground sage (optional)
2 tablespoons buttermilk powder (optional)
1/8 teaspoon baking soda (only if using buttermilk powder)
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 cup milk, plus 2 Tbsp if needed
2 tablespoons butter, melted
3 ounces cheddar cheese, 1/4" dice
4 - 6 medium hot dogs

How To Make skillet corn dog casserole

Step 1

Preheat the oven to 400 degrees F.

Step 2

Heat a 10" cast iron skillet over medium heat. Add the oil. When it shimmers, add the diced celery and pepper and saute until the vegetables are soft and translucent, about 10 minutes.
Step 3

While the vegetables are cooking, prepare the batter. Combine the all-purpose flour, cornmeal, granulated sugar, baking powder, sage, salt, buttermilk powder, and baking soda in a medium bowl.
Step 4

Whisk 1/2 cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg.
Step 5

Pour the wet ingredients onto the dry ingredients. Stir briefly, until no ingredients remain dry. The resulting batter will be lumpy and should resemble a thick pancake batter. If the batter is thick like a muffin batter, add the remaining milk and stir briefly. Set the batter aside.
Step 6

Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet.
Step 7

Turn the heat up to medium-high and brown the hot dogs on all sides to add a roasted flavor.
Step 8

Remove the skillet from the heat. Brush the oil under the hot dogs on the walls of the skillet to prevent sticking. Evenly space the hot dogs. Add the celery, peppers, and corn, forming an even layer around the hot dogs.
Step 9

Pour the batter over the hot dogs and vegetables. Spread the dough to reach the walls of the skillet. Distribute the diced cheese over the batter.
Step 10

Place the skillet in the center of the hot oven and bake 20 minutes until the cheese is well melted and the top is golden.
Step 11

Allow to rest 10 minutes before serving. Serve warm.
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