Cowboy Cornbread

Serves 9


8 ounces hot dogs, coarsely chopped
cup chopped onions
Vegetable cooking spray
1 cups sweet yellow cornbread mix
cup milk
1 egg, lightly beaten
to teaspoon crushed red pepper
4 ounces shredded Monterey Jack cheese with jalapeno peppers, divided


  1. Cook hot dogs and onions in a non-stick skillet, over medium heat. Drain any fat. 
  2. Lightly spray an 8x8x2-inch baking pan with vegetable cooking spray. 
  3. Combine cornbread mix with milk, egg, crushed red pepper and hot dog mixture, stirring well. 
  4. Measure 1/3 cup cheese and set aside. Add remaining cheese to cornbread mixture and stir well.
  5. Pour mixture into prepared pan and set aside. Sprinkle 1/3 cup cheese evenly over cornbread mixture.
  6. Bake in a preheated 400 degree F oven for 30 minutes or until set.  Let stand a few minutes before slicing. 
  7. Can also be cut in smaller portions and served as an appetizer. 
  8. Transport to picnic in a chilled ice chest. Allow to come to room temperature to serve. 
National Hot Dog & Sausage Council