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Slow-Cooker Cheesy Corn Dog Casserole
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Prep Time:
10 minutes
Total Time:
4 hours
Upgrade your corn dog game with a slow cooker twist. Combine Bisquick, hot dogs, jalapenos, corn, and cheddar for a cheesy casserole sensation.
Ingredients:
  • 2 jalapeño chiles, if desired
  • 2 cups Original Bisquick™ mix
  • 1/4 cup cornmeal
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/4 cup salted butter, melted
  • 1 1/4 cups buttermilk
  • 1 egg
  • 8 regular size hot dogs, chopped into bite-size pieces
  • 1 can (15 oz) whole kernel sweet corn, drained
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Instructions:
  • Generously coat a 6-quart slow cooker with cooking spray or oil.
  • Prepare one jalapeño by finely chopping and removing the seeds. For the second jalapeño, slice into rounds after removing the seeds. Set aside for later use.
  • Combine Bisquick mix, cornmeal, brown sugar, onion powder, and pepper in a large bowl. Mix in butter, buttermilk, and egg until combined. Fold in hot dogs, corn, 1 cup of cheese, and chopped jalapeño.
  • Transfer the mixture into the slow cooker, cover it, and cook on High for 3 to 4 hours or on Low for 5 to 6 hours until a toothpick inserted comes out clean. I found 5 1/2 hours on Low worked perfectly for me.
  • When you're almost ready to enjoy, preheat the broiler to high. Sprinkle the remaining cheese and sliced jalapeños on top of the casserole. Carefully transfer the ceramic bowl from the slow cooker base to the broiler and melt the cheese for about 1 minute (keep a close eye on it!).

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