CHILI HOT DOG CORNBREAD CASSEROLE

By gaster16

Ingredients

• Southern Cornbread:
• 1 tablespoons extra virgin olive oil
• 2 medium onions chopped
• 1 green bell pepper chopped
• 1/4 cup chopped celery
• 1 teaspoon finely chopped garlic
• 3/4 pound ground round
• 2 tablespoons chili powder
• 1 teaspoon oregano leaves
• 1 teaspoon cumin
• salt and pepper to taste
• ground cayenne pepper to taste
• 1 tablespoons worcestershire sauce
• 2 cans (14 oz.) whole tomatoes
• 3/4 lb. kosher hot dogs quartered
• 1/2 cup shredded cheese,
• classic southern cornbread
• 1/2 cup cheddar cheese
• chopped tomatoes and onions for garnish
• 1 cup yellow cornmeal preferable stone ground
• 1 cup flour
• 1 tablespoon sugar
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk or water
• 1 large egg beaten
• 1/8 cup vegetable oil, preferable sunflower.

Preparation

Step 1

Whisk cornmeal, flour, sugar, baking powder baking soda and salt. Make a well in the center. Whisk milk, eggs and oil in another bowl. Pour into well. Stir just until moistened.

In large dutch oven add oil, onions, bell pepper, celery, garlic and ground beef. Brown meat over medium heat, stirring occasionally. Sprinkle with spices and worcestershire sauce, cook 2 minutes. Add tomatoes and hot dogs simmer. Pour into a 12 x 7-1/2 x 2” baking dish. Make corn bread batter and pour on top, sprinkle with cheese. Bake at 375 degrees for 25-30 minutes until brown and bubbly. Serve with chopped onions and chopped tomatoes.