We are uncertain as to the exact origins of the corn dog, although they did begin to creep into the national consciousness during the late nineteen-twenties when the Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies advertised a "Krusty Korn Dog baker" machine. Still, the popularity of the corn dog was slow to catch on and didn't hit its stride for another two decades. Today, the beloved corn dog can be found anywhere from carnivals to street fairs to the frozen food aisle which is exactly where I'd chosen to begin my recipe.
My search wasted little time as the Country Ribbon Corn Dogs were easily found smack in the middle of the frozen food aisle. I thought the price of $9.95 per box of 30 individually-wrapped corn dogs (approximately .33 cents each) to be quite a bargain; particularly since some quick math established the fact that I could get almost four meals of my intended recipe!
Best of all, the time I saved finding the conveniently-located corn dogs, allowed me to shop for a few other necessities, and within minutes, I was through checkout and out the door.
Cheesy Corn Dog Chili Bake
1. Crumble ground beef into a skillet and begin to brown over medium heat.
2. Add sliced onions and garlic, and let cook with ground beef.
3. Let ground beef brown thoroughly and drain well before transferring to a larger pot.
4. Rinse beans and add to ground beef, onions and garlic in larger pot.
10. Set aside "halved" corn dogs.
11. After cooking for 20 minutes or so, remove chili from pot and carefully ladle into 9" x 12" baking dish.
12. Arrange "halved" corn dogs atop chili leaving no spaces. You should be able to fit two across and eight lengthwise, utilizing all sixteen sections.
13. Sprinkle shredded cheddar atop the layer of corn dogs.