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Instructions
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1. Prep and start cornbread – preheat oven to 350°F (175°C) and grease an 8-inch square baking dish. Prepare cornbread batter according to package directions. Spread half the batter into the prepared dish.
2. Sauté vegetables – in a large skillet, heat olive oil over medium heat. Add chopped green pepper, onion, and celery. Cook and stir until crisp-tender, 5-7 minutes.
3. Brown hot dogs – stir in the cut-up hot dogs and cook, stirring, until lightly browned, 3-4 minutes longer.
4. Season chili mixture – stir in chili, brown sugar, garlic powder, and chili powder. Cook until heated through. Stir in ¾ cup of the shredded cheese.
5. Layer and top – spoon the hot dog mixture over the cornbread batter in the baking dish. Top with remaining cornbread batter, then sprinkle with remaining ¼ cup cheese.
6. Bake to perfection – bake uncovered until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand 5 minutes before serving.
Notes
RECIPE NOTES & TIPS
. Cornbread consistency – use exactly half the batter for the bottom layer and half for the top for even cooking.
. Vegetable prep – dice vegetables uniformly for even cooking. Don’t skip this step – they add important flavor!
. Hot dog tips – any type of hot dogs work great. Cut them into bite-sized pieces for the best distribution.
. Make ahead – prepare completely, cool, and refrigerate up to 2 days. Reheat covered at 350°F.
. Storage – refrigerate leftovers up to 4 days or freeze up to 3 months. Add extra cheese when reheating.
. Serving suggestions – great with tortilla chips, side salad, or corn on the cob for a complete meal.
Nutrition
Calories: 638kcal | Fat: 40g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1518mg | Carbohydrates: 48g | Sugars: 17g | Fiber: 6g | Protein: 22g
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