Chili Dog Con Cornbread

Chili Dog Con Cornbread

Ingredients

FILLING
1/2	pound hot dogs, cut into 1/2-inch slices
2 (15.5 oz.)	cans chili with beans, undrained
TOPPING
1	large egg
1/2	cup milk
1 to 2	tablespoons chopped seeded jalapeno chile (optional)
1	tablespoon mustard (optional)
1	cup (4 oz.) shredded Cheddar cheese
1 (6 oz.)	package Martha White® Cotton Country® Buttermilk Cornbread Mix
OR 1 (6 oz.)	package Martha White® Buttermilk Cornbread & Muffin Mix

 

Preparation Directions

1.	HEAT oven to 400°F. Combine hot dogs and chili in 10-inch cast iron skillet. Cook over medium-high heat 5 to 8 minutes or until hot and bubbly, stirring occasionally.
2.	COMBINE all topping ingredients in a large bowl. Blend well. Spoon batter around edge of hot chili in skillet.
3.	BAKE 20 to 30 minutes or until topping is golden brown.

Prep Time: 10 min

Cooking Time: 30 min

Serving size: 6 servings

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