Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 tablespoon olive oil1 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped celery1 package (1 pound) hot dogs, halved lengthwise and cut into bite-sized pieces1 can (15 ounces) chili with beans2 tablespoons brown sugar1/2 teaspoon garlic powder1/2 teaspoon chili powder1 cup shredded cheddar cheese, divided
Preparation
Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish.
In a large skillet, heat oil over medium heat; add green pepper, onion and celery. Cook and stir until crisp-tender, 5-7 minutes. Stir in hot dogs; cook and stir until lightly browned, 3-4 minutes longer. Stir in chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese.
Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand 5 minutes before serving.
