Coney Corndog Casserole

This recipe was the truest form of a So You Forgot to Defrost moment.  I got home from work a little after 6 o'clock and didn't have so much as a plan for dinner.  The sausage had still been in the freezer so I threw it into a sink of hot water while I prepared the corn muffin mix.  By the time that was done the sausage was thawed just enough to cut through.

My daughter was less than thrilled when I told her my plan for dinner since she doesn't like chili but she ended up LOVING it and even had seconds.

My hubby who also doesn't care for chili or corn bread had a second helping and will have it for lunch a couple more times this week as well.

All and all, I would say it was a success!

Coney Corndog Casserole

Ingredients:

2 8.5 oz boxes Jiffy corn muffin mix

3 eggs

3 Tbls vegetable oil

1 small can diced green chilies

2 cups shredded cheese, divided, I used Pepper Jack

1/2 cup sour cream

1 lb kielbasa or hot dogs, cut into bite size pieces, honestly I think most any meat would work, I used Cajun spiced Andouille Sausage

1 40oz can prepared chili

1/4 cup brown sugar

1 tsp garlic powder

1 tsp chili powder

1/2 tsp black pepper

sour cream, if desired for topping

Directions: 

Combine eggs, oil, chilies, 1 cup shredded cheese, and sour cream in a large bowl until blended.

Add muffin mix and combine just until moistened, batter may be lumpy.

Spread half of corn muffin mix into the bottom of a greased 13x9 casserole dish.

In a large skillet brown sausage pieces (if using burger or other raw meat cook until brown throughout)

Once browned, add chili, brown sugar, garlic powder, chili powder and pepper.

Heat until hot mixing to distribute spices evenly.

Once hot add 3/4 cup cheese, stir until melted.

Remove chili from heat and pour it over the corn muffin mix in the casserole dish.

Top with remaining corn muffin mix doing the best you can to spread it across the top without mixing it into the chili.

Sprinkle with remaining 1/4 cup cheese (I may have used more)

Bake uncovered for 28-32 minutes until corn bread is golden brown and toothpick comes out clean.

Allow to set for 5 minutes before serving.

Say grace and enjoy!