Ingredients

• 1 tablespoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces
• 1 (15 ounce) can chili with beans
• 1 (8.5 ounce) package cornbread mix
• 1 egg, beaten
• 1/3 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8×8-inch baking dish with cooking spray.

2. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.

3. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.

4. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.

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