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monster corn dog casserole

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

The next delicious casserole recipe I created is all about corndogs. I made it monsterous, filled with no stick corndogs, bacon wrapped hotdogs, and little cocktail smokies.

yield 12 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For monster corn dog casserole

  • 8
    frozen corndogs, thawed, sticks removed, and sliced
  • 6
    frozen bacon wrapped hotdogs, thawed and sliced
  • 3 Tbsp
    barbecue seasoning, divided
  • 2 Tbsp
    avocado oil
  • 2
    banana peppers, sliced
  • 4
    baby portabello mushrooms, sliced
  • 1 pkg
    little cocktail smokies (14 oz)
  • 2 tsp
    crushed red pepper flakes
  • 4 tsp
    ground cumin, divided
  • 2 box
    dry cornbread mix (8.5 oz)
  • 2
    large eggs
  • 1 1/2 c
    milk
  • 2 tsp
    garlic pepper
  • 1 tsp
    ground sage
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded sharp cheddar cheese

How To Make monster corn dog casserole

  • 1
    Preheat oven to 400 degrees F.
  • 2
    Coat a 3 quart baking dish with cooking spray. Add sliced corn dogs and bacon wrapped hot dogs and toss well. Season with 1 tablespoon barbecue seasoning.
  • 3
    Heat avocado oil in a large, deep skillet over medium-low heat. Add sliced banana peppers, sliced portabella mushrooms and little cocktail smokies; saute for 5 minutes or until tender.
  • 4
    Stir in crushed red pepper flakes, 1 tablespoon barbecue seasoning and 2 teaspoons ground cumin. Remove from heat.
  • 5
    In a large bowl, combine cornbread mix, eggs, milk, garlic pepper, ground sage, remaining barbecue seasoning and ground cumin; whisk well for 4 minutes until blended.
  • 6
    Mix in sauteed smokies mixture; stir well until combined.
  • 7
    Spoon into prepared baking dish evenly with a rubber spatula. Sprinkle with cheeses.
  • 8
    Bake for 25 minutes or until the cheese is melted.
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