Chili Corndog Casserole

• 1 cup Milk
• 2 whole Eggs
• 2 boxes (8.5 Oz. Box) Jiffy Corn Bread
• 1/2 cups Sugar (optional)
• 6 whole Hot Dogs, Sliced
• 1 cup Diced Tomatoes
• 6 ounces, weight Velveeta, Cubed
• 2 cans (15 Oz.) Chili

1. Preheat oven to 350F.
2. Grease a 9x13 pan.
3. Mix 1/2 cup of the milk with one egg and one box of the Jiffy cornbread in a bowl.
4. Depending on your taste you can add half of the sugar to this mixture to sweeten up your cornbread crust.
5. Spread 1/2 to 2/3 of the mixture in the bottom of the greased pan.
6. Bake for 10 to 15 minutes(until solid, but not brown).
7. While the cornbread is baking, mix the hotdogs, tomatoes, cheese, and chili in a second bowl.
8. Then mix the second box of cornbread, egg, and 1/2 cup of milk in with the remaining cornbread batter in the first bowl.
9. Again, depending on your taste, you can add the remainder of the sugar to this mixture.
10. Pour the chili mixture evenly over the baked corn bread.
11. Then top with the remaining cornbread batter.
12. Bake for 30-45 minutes until the crust is a nice golden brown.

milk, eggs, bread, sugar, tomatoes, weight velveeta

Taken from tastykitchen.com/recipes/main-courses/chili-corndog-casserole/ (may not work)