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Step By Step Instructions
Get ready for the most satisfying comfort food dinner that’ll become a new family favorite!
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!
Step 1 – Prep And Start Cornbread
Preheat oven to 350°F and grease an 8-inch square baking dish. Prepare cornbread batter according to package directions. Spread half the batter into your prepared dish.
Step 2 – Sauté The Vegetables
Heat olive oil in a large skillet over medium heat. Add chopped green pepper, onion, and celery. Cook, stirring frequently, until crisp-tender, about 5-7 minutes.
Step 3 – Brown The Hot Dogs
Add the cut-up hot dogs to the skillet with the vegetables. Cook and stir until the hot dogs are lightly browned, about 3-4 minutes.
Step 4 – Season The Chili Mixture
Stir in the canned chili, brown sugar, garlic powder, and chili powder. Cook until heated through, then stir in ¾ cup of the shredded cheddar cheese.
Step 5 – Layer And Top
Spoon the hot dog mixture over the cornbread batter in the baking dish. Top with the remaining cornbread batter, then sprinkle with the remaining ¼ cup cheese.
Step 6 – Bake To Perfection
Bake uncovered for 28-32 minutes, until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before serving to allow it to set properly.
Expert Tips
Master this comfort food casserole with these helpful tips for perfect results every time!
. Don’t skip the vegetables – they add important flavor and texture. Sauté them until just tender for the best results.
. Use half the batter first – make sure to spread exactly half the cornbread batter on the bottom, saving the rest for the top layer.
. Let it rest – allow the casserole to stand for 5 minutes after baking so it holds together better when you slice it.
. Check for doneness – the cornbread should be golden brown and a toothpick should come out clean from the center.
. Storage – cover leftovers and refrigerate for up to 4 days, or freeze for up to 3 months.
. Reheating tip – add a sprinkle of extra cheese and reheat covered at 350°F until heated through and bubbly.
. Make ahead – prepare completely, cool, and refrigerate for up to 2 days before reheating.
FAQs
Can I use homemade chili instead of canned?
Absolutely! Use about 2 cups of your favorite homemade chili. Just make sure it’s thick enough so it doesn’t make the cornbread soggy.
What if I don’t have an 8-inch square pan?
You can use a 9-inch round pan or even a 9×9 square pan. The cooking time might vary slightly, so check with a toothpick for doneness.
Can I add other vegetables?
Yes! Diced tomatoes, corn, or jalapeños would all be delicious additions. Just make sure to drain any excess liquid.
How do I know when the cornbread is done?
The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Chili Cheese Dog Casserole
For the ultimate comfort food that brings back all the childhood nostalgia, this Chili Cheese Dog Casserole is absolutely incredible – layers of cornbread, savory chili, hot dogs, and melted cheese that create pure cozy perfection!
Course: Main Dish, Casserole
. Cuisine: American
. Prep Time: 20 minutes
. Cook Time: 30 minutes
. Total Time: 50 minutes
. Servings: 6
. Calories: 638kcal
Ingredients
1 (8.5 oz) package cornbread/muffin mix
1 tablespoon olive oil
1 cup green pepper (chopped)
½ cup onion (chopped)
½ cup celery (chopped)
1 pound hot dogs (halved lengthwise and cut into bite-sized pieces)
1 (15 oz) can chili with beans
2 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon chili powder
1 cup cheddar cheese (shredded, divided)
Instructions
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