My Take on Another Slow Cooker Classic
Variations on corndog casseroles like this one have been around for as long as I can remember, but this version is my personal favorite. You’ve got baked beans and hot dogs on the bottom and a cornbread topping—what’s not to love about this?
2 (28-ounce) cans baked beans
1 pound hot dogs, sliced
1/2 cup diced yellow onion
2 tablespoons yellow mustard
1 (8 1/2-ounce) package corn muffin mix
1 (15-ounce) can creamed corn
1 large egg, beaten
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 pinch salt
Place baked beans, hot dogs, yellow onion, and mustard in a slow cooker and stir to combine.
Fold together all remaining ingredients and spread over top hot dog and bean mixture in the slow cooker.
Set the cooker to LOW, cover, and let cook 6 hours.
Uncover and cook 1 additional hour, or until cornbread is cooked through.
Use your favorite variety of canned baked beans and favorite brand of hot dogs to tune this recipe to your liking. Or try using 2 cans of chili in place of the baked beans for something entirely different.