Corn Dog Pot Pie
This simple, semi-homemade recipe of hot dogs hugged by a crispy corn meal shell, puts a delicious twist on one of the kids favorites, corn dogs. The surprise filling adds a delectable flavor.
Servings: 4 servings
Ingredients
- 4 cups chili
- 2 8.5 oz Jiffy corn muffin mix
- 2 eggs
- 1 4 oz can diced green chiles
- 1 14.75 oz cream corn
- 1 cup cheddar cheese shredded
- 4 hot dogs
Instructions
- Preheat oven to 350°F.
- Add one cup of chili to each one of the four 6-inch pie pans.
- In a large mixing bowl, combine the corn muffin mix, eggs, cream corn, green chiles, and cheese. Stir until the the corn meal is wet. Pour the mixture over the chili.
- Top the pot pies with sliced hot dogs. Push the hot dogs slightly into the batter.
- Bake for 25-30 minutes. Bake until the tops are golden brown and toothpick placed in the center comes out clean. Let them sit for 5 minutes before serving.
Notes
You could also use a casserole dish, but you might have to bake it a little longer.
If you have any left over mixture pour it into a muffin tin, it makes really good muffins.
If you have any left over mixture pour it into a muffin tin, it makes really good muffins.