Recipe: Cowboy Cornbread (using hot dogs and cornbread mix)

COWBOY CORNBREAD

8 ounces hot dogs, coarsely chopped
1/2 cup chopped onions
Vegetable cooking spray
1 1/4 cups sweet yellow cornbread mix
1/2 cup milk
1 egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
4 ounces shredded Monterey Jack cheese with jalapeno peppers, divided

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.

Servings: 9
Source: National Hot Dog and Sausage Council