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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was in a newsletter from Martha White. I'm saving it for the next time I have a houseful of teenaged boys! Ingredients:
1/2 lb hot dog, cut into 1/2-inch slices |
2 (15 1/2 ounce) cans chili with beans, undrained |
1 large egg |
1/2 cup milk |
1 -2 tablespoon chopped seeded jalapeno chile (optional) |
1 tablespoon mustard (optional) |
1 cup shredded cheddar cheese |
1 (6 ounce) package martha white cotton country cornbread mix or 1 (6 ounce) package martha white buttermilk cornbread mix |
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.
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