Name: Chili Cheese Dog Cornbread
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Softened butter, for pan -; All purpose flour, for pan -; 3 boxes Jiffy corn muffin mix -; 1 1/2 c. sour cream -; 3 large eggs -; 6 tbsp. butter, melted -; 1/4 c. finely chopped chives -; 8 hot dogs, chopped -; 1 (15-oz.) can chili -; 2 c. shredded Cheddar -; 1/2 c. melted Velveeta -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chili Cheese Dog Cornbread

1. Softened butter, for pan -

2. All purpose flour, for pan -

3. 3 boxes Jiffy corn muffin mix -

4. 1 1/2 c. sour cream -

5. 3 large eggs -

6. 6 tbsp. butter, melted -

7. 1/4 c. finely chopped chives -

8. 8 hot dogs, chopped -

9. 1 (15-oz.) can chili -

10. 2 c. shredded Cheddar -

11. 1/2 c. melted Velveeta -

How to cook deliciously - Chili Cheese Dog Cornbread

1. Stage

Preheat oven to 350°. Grease a 10-cup bundt pan very generously with butter then dust with flour, shaking out excess. In a large bowl, whisk together corn muffin mix, eggs, sour cream, and melted butter. Fold in chives.

2. Stage

Place a hot dog coin inside each large crevice of bundt pan, then spread about half the cornbread batter on top. Top cornbread layer with a thin layer of chili then scatter 1 cup cheese and half the remaining hot dog coins on top. Repeat layering once more, then spread remaining cornbread batter on top.

3. Stage

Bake until a toothpick inserted into the middle of the cornbread comes out clean, about 40 minutes.

4. Stage

Let cool for 10 minutes in pan, then invert onto a baking sheet.

5. Stage

Drizzle with melted Velveeta. Serve warm or at room temperature.