skillet corn dog casserole

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

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. And 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 4 serving(s)

Ingredients

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

How To Make skillet corn dog casserole

Step 1

Preheat the oven to 400F.

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 dry ingredients in a medium bowl. Whisk 1/2 cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg. 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 4

Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet. Turn the heat up to medium-high and brown the hot dogs on all sides to add a roasted flavor.
Step 5

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 6

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 7

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 8

Allow to rest 10 minutes before serving. Serve warm.
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