 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This tastes like a corn dog and chili dog all in one. It is from Rachael Ray. Ingredients:
2 -3 tablespoons extra virgin olive oil |
3 (16 ounce) packages all- beef hot dogs (ballpark-style and sliced on a slight angle) |
1 medium onion, chopped |
2 tablespoons molasses |
3 tablespoons worcestershire sauce |
2 cups tomato sauce |
4 (16 ounce) cans baked beans (or 1 family-size can) |
2 (8 1/2 ounce) boxes corn muffin mix, such as jiffy brand |
2 eggs |
4 tablespoons butter, melted |
1 1/2 cups whole milk |
1 tablespoon chili powder |
1/4 cup fresh chives, chopped |
2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 400°F.
2. Place a large, oven-safe, nonstick skillet over medium-high heat, add olive oil.
3. Add the sliced hot dogs to the pan and brown, about 6-8 minutes.
4. Add the chopped onion and cook for about 3-4 minutes.
5. Combine molasses, Worcestershire and tomato sauce in a small bowl and add to the skillet.
6. Add the baked beans and bring up to a simmer.
7. While the hot dog mixture is coming up to a simmer, mix the two packages of muffin mix together with eggs, melted butter, milk, chili powder, chives and the cheese.
8. Pour the mix over the top of the hot dog mixture in the skillet.
9. Place skillet in the oven and bake until cornbread is light golden in color, 12-15 minutes.
|
|