Serves 9
Ingredients:
8 ounces hot dogs, coarsely chopped
½
cup chopped onions
Vegetable
cooking spray
1¼ cups sweet yellow
cornbread mix
½ cup milk
1 egg,
lightly beaten
¼ to ½ teaspoon crushed red
pepper
4 ounces shredded
Monterey Jack cheese with jalapeno peppers,
divided
Directions:
- Cook hot dogs and onions in a
non-stick skillet, over medium heat.
Drain
any fat.
- Lightly spray an 8x8x2-inch baking
pan with vegetable cooking spray.
- Combine cornbread mix with milk, egg,
crushed red pepper and hot dog
mixture, stirring well.
- Measure 1/3 cup cheese and set
aside. Add remaining cheese to cornbread
mixture and stir well.
- Pour mixture into prepared pan and
set aside. Sprinkle 1/3 cup cheese
evenly over cornbread mixture.
- Bake in a preheated 400 degree F oven
for 30 minutes or until set. Let
stand a few minutes before slicing.
- Can also be cut in smaller portions
and served as an appetizer.
- Transport to picnic in a chilled ice
chest. Allow to come to room
temperature to serve.
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