Corn Dog Dressing Bake
Transform your favorite state fair treat into a heartwarming side dish with this delectable Corn Dog Dressing Bake! This recipe combines the comforting flavors of crumbled cornbread, savory breakfast sausage, and bite-sized pieces of classic hot dogs, all baked to golden perfection in a rich medley of herbs like sage and thyme. Perfectly moist with a crispy, caramelized top, it’s bound together with a flavorful blend of chicken broth and eggs for a satisfying texture. Whether served as a whimsical holiday side or a fun weeknight dinner, this dish is sure to delight both kids and adults alike. Pair with your favorite dipping sauces for a nostalgic twist, and enjoy this crowd-pleasing bake brimming with carnival-inspired flavor!
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Recipe Information
Ingredients
- 16 oz Cornbread mix
- 1 cup Milk
- 1 Egg
- 6 whole Hot dogs
- 8 oz Breakfast sausage, cooked and crumbled
- 1 medium Onion, finely diced
- 2 whole Celery stalks, finely diced
- 1 cup Chicken broth
- 4 tbsp Unsalted butter
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Dried sage
- 0.5 tsp Dried thyme
- 2 Eggs, lightly beaten
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
Prepare the cornbread mix according to package instructions by combining the cornbread mix, 1 cup of milk, and 1 egg. Stir until just combined.
Pour the cornbread batter into a greased baking dish and bake for approximately 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let cool slightly, then crumble into small pieces.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes.
Stir in the cooked and crumbled sausage, followed by the dried sage, thyme, salt, and pepper. Mix well to combine.
Slice the hot dogs into bite-sized pieces and stir them into the skillet mixture.
In a large bowl, combine the crumbled cornbread, sausage mixture, and sliced hot dogs. Pour in 1 cup of chicken broth and gently toss to moisten.
Whisk the 2 lightly beaten eggs and fold them into the cornbread mixture to bind everything together.
Transfer the mixture back to the greased baking dish and spread into an even layer.
Bake in the oven for 25–30 minutes, or until the top is golden brown and the edges are slightly crisp.
Allow the Corn Dog Dressing Bake to cool for 5–10 minutes before serving. Enjoy this fun and flavorful dish with your favorite dipping sauces or as a unique side dish for your holiday table!
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 10712 mg | 466% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 119.2 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1635 mg | 126% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
