Chili Dog Con Cornbread
This recipe was in a newsletter from Martha White. I'm saving it for the next time I have a houseful of teenaged boys!
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INGREDIENTS
NutritionFILLING
- 1⁄2lb hot dog, cut into 1/2-inch slices
- 2(15 1/2 ounce) cans chili with beans, undrained
TOPPING
- 1large egg
- 1⁄2cup milk
- 1 -2
- 1
- 1cup shredded cheddar cheese
- 1(6 ounce) package martha white cotton country cornbread mix or (6 ounce) package martha white buttermilk cornbread mix
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DIRECTIONS
- 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.
- COMBINE all topping ingredients in a large bowl. Blend well. Spoon batter around edge of hot chili in skillet.
- BAKE 20 to 30 minutes or until topping is golden brown.
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