this hot dog cornbread combo is actually genius

Ingredients

• 2 pack Smoky Mini Hot Dogs (pre‑cooked, sliced lengthwise if desired)
• 0.5 cup Brown Sugar (packed)
• 1 stick Unsalted Butter (melted)
• 2 packet Cornbread Mix (any brand, such as Jiffy)
• 0.5 cup Sour Cream (full‑fat for moisture)
• 1 can Whole Kernel Corn (drained (about 15 oz))
• 1 can Creamed Corn (8 oz, drained)
• 1 can Green Chilies (4 oz, drained and chopped)
• 1 tsp Chili Powder
• 1 tsp Paprika
• 12 oz Philadelphia Whipped Cream Cheese (softened; equivalent to 1½ tubs (8 oz each))
• 2 each Eggs (large, room temperature)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Grease Baking Pan

   Lightly butter or spray the 9×13‑inch baking pan with non‑stick cooking spray.

   Time: PT2M

3. Arrange Hot Dogs

   Lay the smoked mini hot dogs evenly across the bottom of the greased pan. If they are long, cut them into bite‑size pieces.

   Time: PT3M

4. Combine Wet Ingredients

   In the mixing bowl, whisk together the melted butter, brown sugar, sour cream, whipped cream cheese, and eggs until smooth.

   Time: PT5M

5. Add Dry Mix and Corn Products

   Stir in the cornbread mix, whole kernel corn, creamed corn, green chilies, chili powder, and paprika. Mix just until combined; the batter will be thick.

   Time: PT4M

6. Pour Batter Over Hot Dogs

   Evenly pour the batter over the arranged hot dogs, using a spatula to smooth the top.

   Time: PT3M

7. Bake

   Place the pan in the preheated oven and bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

   Time: PT40M

   Temperature: 350°F

8. Cool and Invert

   Allow the casserole to rest 5 minutes, then run a thin spatula around the edges and invert onto a serving platter. Slice and serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g