Cheesy Corn Dog Casserole is a fun recipe for the yumminess of corn dogs, but in casserole form.

Cheesy Corn Dog Casserole

State fair season is upon us and all I can think about every time I see the signs promoting it here in Dallas is a hot corn dog on a stick with ketchup and mustard drizzling down it. One of my favorite indulgences in the whole world! Yummm!

So after craving one for weeks, I caved and decided to recreate the same awesome flavors of a corn dog but in casserole form. Easier to make and still super yummy to eat.

Cheesy Corn Dog Casserole

We all loved how this turned out! Simply put, it tastes just like a corn dog with a little melting cheese mixed in. What’s not to love?!



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Cheesy Corn Dog Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 10
  • Category: Main


A fun recipe for the yumminess of corn dogs, but in casserole form.


  • 1 cup yellow cornmeal
  • 3/4 cup self-rising flour
  • 1 tablespoon sugar
  • 1 large egg
  • 1 cup milk
  • 1 tablespoon butter, melted
  • 11/2 cups shredded cheddar cheese
  • 6 hot dogs, sliced into small pieces
  • 2 tablespoons ketchup, plus more for topping
  • 1 tablespoon yellow mustard, plus more for topping


  1. Preheat oven to 425°F. Grease an 8-inch baking dish with butter and set aside.
  2. In a large bowl, whisk together the cornmeal, flour and sugar. In a separate bowl, whisk together the egg, milk and melted butter. Add the wet ingredients to the dry ingredients and stir until well combined. Stir in the cheese. Reserve 3/4 cup of the batter for the topping. Spread the remaining batter evenly into the bottom of the prepared baking dish.
  3. In a medium bowl, toss the hot dog pieces with 2 tablespoons ketchup and 1 tablespoon mustard. Spread evenly over the batter in the baking dish. Drop the remaining batter in little clumps over the top of the hot dog pieces.
  4. Bake for 30-35 minutes or until the cornmeal topping starts to brown and crisp a bit. Remove from the oven and drizzle with more ketchup and mustard before serving.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. I made this this weekend! It turned out great, and made the kitchen smell fabulous while cooking.
    I did end up buying cornmeal. I used a homemade self-rising flour and skim milk. I swapped the hot dogs for lil smokies, and the ketchup for BBQ sauce, as we had those on hand, and do not really use ketchup nor eat hot dogs. I probably used about about 3/4 of the lil smokies package, and cut them in thirds
    My husband loved it! Knew he would. Trying to make dinners that can be prepared in advance and he can reheat easily once softball season starts. He said this is one to keep!
    I will tag you when I post the pictures. Thank you for a hubby dinner winner!

    1. Hi Natalie! That’s so great to hear! Love the swaps you did. I’ll have to try those next time I make it. So glad you enjoyed it! 🙂

    1. Hi Natalie! I’m not sure if the ratio will be the same, but it’s worth a try. I hope it turns out just as great! Enjoy!