- Cooking spray
- 1 tablespoon olive oil
- 1 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces
- 1 (15 ounce) can chili with beans
- 1 (8.5 ounce) package cornbread mix
- 1 egg, beaten
- 1/3 cup milk
Preheat oven to 350 degrees F (175 degrees C). Spray an 8×8-inch baking dish with cooking spray.
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Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.