It’s a warm +22C/71F outside, and since it is nice out, we decided to enjoy the weather and pull those pesky weeds today (and yesterday) as well as tend to the flowers and herbs. Since we’ve been so busy, I wanted to make something quick and easy for supper this evening. I decided to make a delicious Cheesy Dill Corndog Cornbread Casserole. Ok, the name is a work in progress!!
The cornbread is light and fluffy and has a nice smokiness from the hot dogs! My family loves dill so I added dried dill and some chopped homemade dill pickles, along with corn and cheese. It’s a hearty cornbread!! So yummy!! We topped the casserole with spicy mustard and ketchup (just on what we were eating as drizzling it over the entire casserole might make it soggy) and it was served with a salad with a simple honey mustard & yogurt dressing. It all worked so well together!
It is easy to prepare while camping and simple enough for kids to help out with. It’s great as a side for summer bbq’s or to cook up while sitting by the campfire. It’s delicious made in the oven too, like I did, any time of the week!
Let’s get started.
In a bowl, pour in corn, eggs, oil, sour cream or yogurt (I’m using yogurt), pickle juice, and salt. Stir well.
Add cornmeal and mix.
Let stand 10 minutes.
While the cornmeal is softening — this will help the cornbread to not dry out — add oil and butter into the cast iron pan. Place in oven to heat up.
Add cheese, pickle, flour, baking powder, baking soda and sugar.
Stir well.
I placed the cut hotdogs in the pan and placed it in the oven for a few minutes to reheat the pan again.
Pour batter over top. sprinkle with dried dill and a sprinkle of shredded cheese.
Bake at 350F for 30 to 35 minutes or until golden.
Look at how delicious it is! This would be great to cook n the campfire or while camping!
It is light and airy, not like most cornbreads which I find to be quite heavy. It was super delicious!
We had this yummy casserole with salad and honey mustard dressing which was just honey mustard mixed in some yogurt.
I like to flip upside down when serving.
Cheesy Dill Corndog Cornbread Casserole
1/4 tsp salt
1 cup cornmeal
2 eggs
1 cup corn
1/4 cup oil
1 cup sour cream
1/4 cup pickle juice
1/2 cup chopped dill pickle
1/2 cup shredded cheese
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
In a bowl, pour in corn, eggs, oil, sour cream or yogurt, pickle juice, and salt. Stir well. Add cornmeal and stir. Let stand 10 minutes. While the cornmeal is softening, add oil and butter into the cast iron pan. Place in oven to heat up. Add cheese, pickle, flour, baking powder, baking soda and sugar. Stir well. Place chopped hot dogs in hot cast iron pan. Pour batter over top. sprinkle with dried dill and a sprinkle of shredded cheese. Bake at 350F for 30 to 35 minutes or until golden. Serve with salad.
enjoy from Our City Homestead to yours