Ingredients
- 1 cup Milk
- 2 whole Eggs
- 2 boxes (8.5 Oz. Box) Jiffy Corn Bread
- 1/2 cups Sugar (optional)
- 6 whole Hot Dogs
- Sliced
- 1 cup Diced Tomatoes
- 6 ounces
- weight Velveeta
- Cubed
- 2 cans (15 Oz.) Chili
Instructions
- Preheat oven to 350F.
- Grease a 9x13 pan.
- Mix 1/2 cup of the milk with one egg and one box of the Jiffy cornbread in a bowl.
- Depending on your taste you can add half of the sugar to this mixture to sweeten up your cornbread crust.
- Spread 1/2 to 2/3 of the mixture in the bottom of the greased pan.
- Bake for 10 to 15 minutes(until solid, but not brown).
- While the cornbread is baking, mix the hotdogs, tomatoes, cheese, and chili in a second bowl.
- Then mix the second box of cornbread, egg, and 1/2 cup of milk in with the remaining cornbread batter in the first bowl.
- Again, depending on your taste, you can add the remainder of the sugar to this mixture.
- Pour the chili mixture evenly over the baked corn bread.
- Then top with the remaining cornbread batter.
- Bake for 30-45 minutes until the crust is a nice golden brown.
← Back to all recipes