CORN DOG OVEN TIME RECIPES

CORN DOG BITES RECIPE | ALLRECIPES

Corn Dog Bites Recipe | Allrecipes image

A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!

Provided by cyndib

Categories Savory Muffins

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 48 mini corn muffins

Number Of Ingredients 10

Ingredients

cooking spray
1 (16 ounce) package hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Nutrition Facts : Calories 434.4 calories, CarbohydrateContent 41.5 g, CholesterolContent 55.4 mg, FatContent 25 g, FiberContent 0.7 g, ProteinContent 10.6 g, SaturatedFatContent 8.2 g, SodiumContent 1072.7 mg, SugarContent 16 g

CORN DOG CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Corn Dog Casserole Recipe: How to Make It - Taste of Home image

Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 large eggs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded sharp cheddar cheese, divided

Steps:

In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

Nutrition Facts : Calories 578 calories, FatContent 38g fat (16g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 1307mg sodium, CarbohydrateContent 40g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 19g protein.

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