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Prep
10 min.
Cook
30 min.
Yield
6 servings

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
  • 1 tablespoon mustard
  • 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.

Nutritional Information Per Serving

Serving Size (1/6), Calories 470 (Calories from Fat 210), Total Fat 23g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 90mg, Sodium 1660mg, Total Carbohydrate 42g (Dietary Fiber 7g, Sugars 6g), Protein 22g; Percent Daily Value*: Vitamin A 15%, Vitamin C 2%, Calcium 8%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.