Adapted from a National Hot Dog and Sausage Council's recipe, this Cowboy Cornbread tastes like a cheesy, Southwestern corn dog. Just the right amount to make in your 8 inch dutch oven, double the ingredients if you want to make it in your 10 or 12 inch oven. Mine baked for 25 minutes with 8 coals around the base of my 8 inch oven and 13 briquettes on the lid. A kid friendly recipe for sure and with some baked beans and coleslaw on the side you've got the fixings of a gourmet campfire feast.
4 hot dogs, coarsely chopped or sliced
1 8 oz. can corn, drained
1 8.5 oz. package Jiffy Corn Muffin Mix
1 egg, lightly beaten
1/3 cup milk
4 oz. (2/3 cup) shredded Monterey Jack Cheese with jalapeno peppers, divided
Lightly oil or spray 8 inch dutch oven.
Combine corn muffin mix with milk, egg, hot dogs, corn and 1/3 cup of cheese; mix until just combined.
Pour into prepared dutch oven.
Bake at 400 degrees for 20 minutes.
Sprinkle remaining cheese on top of cornbread.
Bake for 5-10 minutes more or until cheese has melted and cornbread is lightly brown around the edges.
Serve warm, makes 4 servings.
|Combine all ingredients and pour into well oiled 8 inch oven|