0 Cart Account

Menu

Recipes > Appetizer, Side Dish, Snack

Print

Cornbread Hotdogs

Prep Time

20 minutes

Cook Time

50 minutes

Servings

4-6 people

These Cornbread Hotdogs are going to step up your next party! With andouille sausage, Tony’s, and more, this recipe by @tashaliana is ready to bring the Creole flavor.

Cornbread Hotdogs

Shop Tony's Flavors In This Recipe

Ingredients

  • 6 links Andouille Sausage

  • Cornbread:

  • 2 boxes cornbread mix

  • 3 tbsp butter, softened

  • 1/2 cup Buttermilk

  • 1/8 tsp Tony Chachere’s

  • 2 Eggs

  • Hot Dog Buns, (optional)

  • Fried Cajun Cabbage:

  • 1 Cabbage

  • 5 pieces of Bacon

  • Pinch of Sugar

  • 1/4 tsp Garlic Powder

  • 1/4tsp Onion Powder

  • 1/4 tsp Smoked Paprika 

  • Cayenne Pepper to taste

  • 1 tsp Tony Chachere’s 

  • 1/4 cup Red Peppers, chopped

  • 1/4 cup Red Onions, chopped
  • Clear

Directions

Cornbread Bun – Option #1:

  1. Preheat oven to 350.
  2. In a large mixing bowl, add Buttermilk and Eggs, whisk until combined. Add in boxed cornbread mixture and whisk until combined. Once combined add in softened butter and whisk.
  3. Once cornbread mix is made, dip Hotdog Bun in Cornbread mixture, make sure to coat the whole bun. Place on baking sheet and bake for 13-17min or until golden brown.

Cornbread Bun – Option #2:

  1. Preheat oven to 350.
  2. Using Heavy Duty Aluminum Foil, make a hotdog shaped mold.
  3. In a large mixing bowl, add Buttermilk and Eggs, whisk until combined. Add in boxed cornbread mixture and whisk until combined. Once combined add in softened butter and whisk.
  4. Once cornbread mix is made add mix to aluminum foil mold, make sure not to over fill.
  5. Place on baking sheet and bake for 15-20 minutes or until golden brown.
  6. Make an indent mark in the middle of the Cornbread. Let cool for 10-15min or until cool to touch and gently remove from foil.

Cabbage:

  1. Cook bacon in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place it on plate with a paper towel.
  2. Once cooled off-crumble the bacon.  Discard half of the bacon grease and drippings from pan.
  3. In the same pan, add onions and peppers and cook until it’s translucent.
  4. Add shredded Cabbage, Garlic and Onion powder, Smoked Paprika, Tony’s Chachere’s, Sugar and Cayenne Pepper and mix everything together. Cook for about 7-10 minutes or until cabbage is tender.
  5. Add crumbled bacon back into the pan and mix it together with the cabbage.

Sausage:

  1. Add butter to pan and Sausage links, cook on medium heat for 7-10 minutes or until slightly toasted. 

Assembly:

  1. Place a sausage into each cornbread bun. Top with cabbage mixture, and enjoy!

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Salmon Wellington

Salmon Wellington

Impress your guests with the ultimate show-stopper: Salmon Wellington by @mandajesspanda! Flaky pastry, tender salmon, and…

Get Recipe
Herb Roasted Cornish Hens

Herb Roasted Cornish Hens

These golden, juicy herb-roasted Cornish hens by @creoleseoul are perfectly seasoned and roasted to perfection—an elegant…

Get Recipe