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skillet corn dog casserole

heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

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.

yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For skillet corn dog casserole

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

How To Make skillet corn dog casserole

  • 1
    Preheat the oven to 400F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 8
    Allow to rest 10 minutes before serving. Serve warm.
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