Instant Pot Corndog Casserole—beef hot dogs, ranch style beans and corn cooked with a cornbread topping. You can cook this in the Instant Pot or the oven.
Instant Pot Corndog Casserole
Wild Card Wednesday is a day where I share a recipe that my husband, Greg, chooses. It’s something unique or out of the box. His choice for today was Instant Pot corndog casserole (which I laughed at when he first told me). If you’re a fan of hot dogs, cornbread and beans you’ll be a fan of this casserole.
A few notes about the recipe and ingredients:
What kind of hot dogs? I liked using beef brats in this recipe instead of cheap, pork hot dogs which are lower quality. I picked up a package of Johnsonville beef brats. They were the same size as hot dogs and had great flavor. You can use smoked sausage or whatever type of meat you like. (Costco has really tasty all beef hot dogs.)
What are Ranch Style Beans? Ranch style beans are typically made with pinto beans in a seasoned sauce. They are similar to baked beans or “pork and beans,” but are not sweet like baked beans, and they don’t normally include bacon or pork. (If you choose to use plain pinto beans in this recipe instead of ranch style beans then you’ll want to drain and rinse them.)
Can I bake this in the oven? Yes. You can make this in a round baking dish in the oven instead of the Instant Pot. I would cook the casserole for 40-45 minutes in the oven at 350° F.
Instant Pot Western Meal in One–Don said, “TOTALLY AWESOME!!
We’ll take the leftovers and wrap it in warm flour tortillas, heat them through in the microwave — top with cheese, lettuce, and either chopped fresh tomato or salsa. Instant EVERYTHING Burritos!! Can’t wait to make this for the kids and grandkids at one of our family get togethers!”
Beef hot dogs, ranch style beans and corn cooked with a cornbread topping. You can cook this in the Instant Pot or the oven.
Equipment needed: pot-in-pot dish and sling/trivet
- 1 (12 oz) package of all beef hot dogs (I used Johnsonville Beef Brats)
- 1 (15 oz) can corn, drained
- 1 (15 oz) can ranch style beans
- 2 Tbsp yellow mustard
- 3 Tbsp BBQ sauce
- 6 Tbsp cornmeal
- ¼ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 egg, slightly beaten
- ¼ cup milk
- 1 Tbsp oil
- 1 Tbsp sugar
- For topping: shredded cheddar and diced green onions
- Slice hot dogs into ½ inch rounds. Add hot dog pieces, corn and beans (not drained), mustard and BBQ sauce into pot-in-pot dish. I used a 7×3 inch Fat Daddios cake pan*. Stir well. Set aside.
- In a medium mixing bowl whisk together the cornmeal, flour, baking powder and salt. Stir in the egg, milk, oil and sugar until just combined. Spoon the mixture over the hotdog/bean mixture. Smooth the top with a butter knife. Cover the pan with foil and place it on a sling/trivet*.
- Pour 1 ½ cups water into bottom of Instant Pot. Lower the sling with the pan on top into bottom of Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pressure release naturally for about 5-10 minutes and then move valve to venting and remove the lid.
- Remove the pan and the foil. Scoop onto plates and serve topped with a sprinkling of cheese and diced green onions.
- Category: Beef
- Method: Instant Pot/Oven
Cut up a package of hot dogs, brats or smoked sausages. Add them to a 7×3 inch cake pan
Add in a can of ranch style beans
And a can of drained corn
Stir in 3 T bbq sauce and 2 T yellow mustard
Stir together a cornbread batter
Spread over the top
Pour 1.5 cups water into IP. Cover pan with foil and lower into IP with a sling
Pressure cook for 25 minutes
Remove pan and foil
Scoop onto plates and enjoy