Ingredients

For the Cornbread:

  • 1 cup (120g) cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1/2 cup (75g) corn kernels (optional, fresh or canned, drained)

For the Chili:

  • 1 lb (450g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup (60ml) water

For the Chili Dogs:

  • 8 hot dogs
  • 8 hot dog buns (optional, if not using cornbread as the base)
  • 1 cup (100g) shredded cheddar cheese
  • 1/4 cup chopped green onions or chives (for garnish)
  • Sour cream (optional, for serving)

Equipment

  • 9×13-inch baking dish (for cornbread)
  • Large skillet (for chili)
  • Grill pan or skillet (for hot dogs)
  • Oven
  • Mixing bowls
  • Whisk
  • Spatula

Instructions

Step 1: Prepare the Cornbread

  1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, combine buttermilk, vegetable oil, and egg. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in corn kernels if using.
  5. Spread the batter evenly in the prepared baking dish. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then cut into 8 rectangular pieces to serve as the base for the chili dogs.

Step 2: Make the Chili

  1. In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned (about 5-7 minutes). Drain excess fat.
  2. Add the chopped onion and garlic to the skillet. Cook until softened, about 3-4 minutes.
  3. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, pepper, and water. Bring to a simmer.
  4. Reduce heat to low and let the chili simmer for 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

Step 3: Cook the Hot Dogs

  1. While the chili simmers, preheat a grill pan or skillet over medium heat.
  2. Cook the hot dogs, turning occasionally, until heated through and slightly charred, about 5-7 minutes. Alternatively, you can boil or grill them according to package instructions.

Step 4: Assemble the Cornbread Chili Dogs

  1. Place a piece of cornbread on each plate as the base. (Alternatively, use hot dog buns for a traditional chili dog style.)
  2. Place a cooked hot dog on top of the cornbread.
  3. Spoon a generous portion of chili over the hot dog.
  4. Sprinkle shredded cheddar cheese on top of the chili.
  5. Garnish with chopped green onions or chives. Add a dollop of sour cream if desired.

Serving Suggestions

  • Serve with a side of coleslaw, potato salad, or fries for a complete meal.
  • Pair with a cold beverage like iced tea or a light beer.

Storage

  • Store leftover chili in an airtight container in the refrigerator for up to 3 days.
  • Cornbread can be stored at room temperature for 1-2 days or refrigerated for up to 5 days.
  • Reheat chili and hot dogs in a microwave or stovetop before assembling.

Tips

  • For a spicier chili, add 1/2 teaspoon of cayenne pepper or a chopped jalapeño.
  • Use a gluten-free flour blend for the cornbread to make the recipe gluten-free.
  • For a vegetarian version, substitute ground beef with plant-based meat and use veggie hot dogs.

Prep Time

  • 15 minutes

Cook Time

  • 45 minutes

Total Time

  • 1 hour

Servings

  • 8