This bold, bubbly casserole takes everything you love about chili dogs—zesty chili, smoky hot dogs, golden cornbread, and melted cheddar—and turns it into a one-pan wonder the whole family will beg for. It’s nostalgic, satisfying, and so easy you’ll wonder why you ever fussed with individual chili dogs at all.
Ingredients Overview
| Category | Ingredients |
|---|---|
| Cornbread base | 1 box (8.5 oz) cornbread or muffin mix |
| Hot dog filling | 4–6 hot dogs, chopped 1 can chili with beans |
| Veggies | ½ green bell pepper ½ onion 1 celery stalk |
| Seasonings | 1 tbsp brown sugar ½ tsp garlic powder 1 tsp chili powder |
| Cheese topping | 1 cup shredded cheddar (divided) |
| Cooking oil | 1 tbsp olive oil |
How to Make It: Step-by-Step
- Start with the crust
Preheat oven to 350°F. Grease an 8-inch baking dish and mix the cornbread batter. Spread half into the dish. - Sauté veggies
In a skillet, heat olive oil. Add diced pepper, onion, and celery. Sauté 5–7 minutes until crisp-tender. - Add hot dogs
Toss in chopped hot dogs. Cook for 3–4 minutes until lightly browned. - Chili magic
Mix in canned chili, brown sugar, garlic powder, and chili powder. Heat through, then stir in ¾ cup cheddar. - Layer & top
Spoon hot dog mixture over the cornbread base. Add the remaining cornbread batter and top with the last ¼ cup of cheese. - Bake & serve
Bake uncovered for 28–32 minutes until golden and a toothpick comes out clean. Rest 5 minutes before serving.
