CornDog Casserole

Make a pan of cornbread (recipe following) and pour it into pan. Cut organic all-chicken or all-beef hot dogs in half lengthwise and “bury” in the cornbread batter. Bake as usual. Cut pieces so that each piece has a hot dog in it. Serve with lots of ketchup rather than butter or honey!

OPTION: Add a layer (2-4 cups) of homemade chili to the bottom of the pan first, for a Chili CornDog Casserole. You can also add a thin layer of shredded cheddar cheese over the chili, before you add the cornbread batter and hot dogs.

* Sometimes I will add a sprinkling of shredded cheddar cheese on the top of the cornbread and it adds a nice flavor and texture.



2 large eggs, beaten

1/2 cup honey

1 Tablespoon butter, melted

1 1/2 cups milk, buttermilk or non-dairy alternative

1 cup whole wheat pastry flour

2 cups yellow cornmeal (freshly-ground popcorn)

1 Tablespoon baking powder

1 teaspoon Real Salt

Beat eggs together then beat in remaining wet ingredients. Whisk flour, cornmeal, baking powder, and salt together. Stir into wet mixture and stir just until all ingredients are incorporated.

Spread into oiled or buttered 9 x 13 inch pan, OR for thicker cornbread use a large cast iron skillet. For the CornDog Casserole, use the 9 x 13 pan, the dogs fit better.

Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey or butter to drizzle!


About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.