Today on Fresh Dish Foodie, Whitney is vamping up a childhood favorite to make Chili Corn Dogs. This recipe is hassle-free and there’s no frying involved.
Fire up the grill and gather up ingredients you probably have laying around to prepare this dish. Save time by using canned chili in this recipe or step it up by making homemade. This recipe is great for using up leftovers.
Enjoy the mash-up of two favorites: corn dogs and chili dogs!
Get the full recipe below:
Ingredients:
- 10 oz. Boxed corn bread batter (follow directions on box)
- Milk
- 1/2 cup melted butter
- 1 egg
- 6 Hot dogs
- Canned chili or your own homemade
- 1 cup cheddar cheese, shredded
- 1/4 cup scallions
- Mustard
Directions:
- Preheat grill to medium/high heat 400°.
- Cook hot dogs directly over the coals just until they show grill marks. Set aside.
- Pour cornbread batter into a greased and parchment lined 9x13 baking disposable pan.
- Place 6 hot dogs evenly over batter, gently pushing them into the batter.
- Bake for 17-20 minutes indirect (on the cool side of the grill) until bread is set and lightly browned.
- Place the chili in a disposable pan heat up. 5 to 10 minutes.
- When cooked, remove the cornbread from the pan using the parchment paper. Cut along the side of each hot dog, leaving a bit of space on both sides to form a bun.
- Spoon a scoop of the warmed chili over and sprinkle with cheese, scallions and mustard.
