That Velveeta drizzle though ...
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Softened butter, for pan
All purpose flour, for pan
3 boxes Jiffy corn muffin mix
1 1/2 c. sour cream
3 large eggs
6 tbsp. butter, melted
1/4 c. finely chopped chives
8 hot dogs, chopped
1 (15-oz.) can chili
2 c. shredded cheddar
1/2 c. melted Velveeta
- Preheat oven to 350°. Grease a 10-cup bundt pan very generously with butter then dust with flour, shaking out excess. In a large bowl, whisk together corn muffin mix, eggs, sour cream, and melted butter. Fold in chives.
- Place a hot dog coin inside each large crevice of bundt pan, then spread about half the cornbread batter on top. Top cornbread layer with a thin layer of chili then scatter 1 cup cheese and half the remaining hot dog coins on top. Repeat layering once more, then spread remaining cornbread batter on top.
- Bake until a toothpick inserted into the middle of the cornbread comes out clean, about 40 minutes.
- Let cool for 10 minutes in pan, then invert onto a baking sheet.
- Drizzle with melted Velveeta. Serve warm or at room temperature.
BUY NOWNordic Ware Bundt Pan, $26.45, amazon.com
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