Slow-Cooker Cheesy Corn Dog Casserole
Description
Instead of serving the traditional corn dogs, why not try this corn dog casserole instead? The kids will love it and the grown-ups will too!
Ingredients
2 jalapeño chiles, 1 seeded and chopped and the 2nd chopped into rounds, optional
2 c. Bisquick mix
1/4 c. cornmeal
1/4 c. brown sugar, packed
1/4 t. onion powder
1 t. pepper
1/4 c. salted butter, melted
1 1/4 cups buttermilk
1 egg
8 regular sized hot dogs, chopped into bite-size pieces
1 -15 oz. can whole kernel sweet corn, drained
1 1/2 c. sharp Cheddar cheese, shredded
Directions
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Line a 6 quart slow cooker with a crockpot liner, then spray liner with cooking spray.
In a large bowl, stir together Bisquick mix, cornmeal, brown sugar, onion powder and pepper.
Add butter, buttermilk and egg. Stir until combined, then stir in hot dogs, drained corn, 1 cup of the cheese and the 1 chopped jalapeño.
Place ingredients into slow cooker. Cover; cook on high heat setting 3 to 4 hours or on low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean.
Just before serving, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove the ceramic bowl from slow cooker base, and place it under broiler for about 1 minute to melt cheese (watch closely!).
4 servings