1 package (8-1/2 ounces) corn bread/muffin mix
1 cup chopped green pepper (I omitted as we don’t like it)
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 ounces) chili with beans
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup (4 ounces) shredded cheddar cheese, divided
Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside.
In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.