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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!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • FILLING
  • 12 lb hot dog, cut into 1/2-inch slices
  • 2 (15 1/2 ounce) cans chili with beans, undrained
  • TOPPING
  • 1 large egg
  • 12 cup milk
  • 1 -2 tablespoon chopped seeded jalapeno chile (optional)
  • 1 tablespoon mustard (optional)
  • 1 cup shredded cheddar cheese
  • 1 (6 ounce) packagemartha white cotton country cornbread mix or 1 (6 ounce) packagemartha 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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