Description
This Chili Hotdogs Cornbread Casserole is the ultimate comfort food—easy, cheesy, and perfect for family dinners.
Ingredients
6 beef or turkey hot dogs, sliced into rounds
1 can (15 oz) chili with or without beans (or homemade)
1 cup shredded cheddar cheese
1 box (8.5 oz) cornbread mix (like Jiffy)
1 egg (for cornbread mix)
1/3 cup milk (for cornbread mix)
1/2 teaspoon garlic powder (optional)
1/4 teaspoon smoked paprika (optional for extra flavor)
2 tablespoons chopped green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease your casserole dish with cooking spray or butter.
Layer the base: Spread the chili evenly across the bottom of your prepared dish.
Add the hot dogs: Scatter the sliced hot dogs evenly over the chili layer. Lightly press them into the chili so they cook into the mixture.
Top with cheese: Sprinkle shredded cheddar over the hot dog layer. This will melt into the chili and add extra richness.
Mix the cornbread: In a mixing bowl, combine the cornbread mix, egg, and milk. Stir until just combined. If you’d like more flavor, stir in garlic powder and paprika.
Spread the cornbread batter: Carefully spoon the batter over the cheese layer, smoothing it out to cover the top completely.
Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Cool slightly: Let the casserole sit for 5–10 minutes before serving. This allows everything to set and makes serving easier.
Notes
Brown the hot dogs first: Lightly pan-fry or broil the hot dog slices before layering for added texture and smoky flavor.
Add a layer of onions or bell peppers for extra depth of flavor.
Double the cheese if you love gooey casseroles. A layer of cheese between the chili and cornbread works wonders.
Bake uncovered for a crispier cornbread topping. If it browns too fast, cover loosely with foil.
- Prep Time: 10
- Cook Time: 30
- Category: DINNER
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 6–8
- Calories: 520