Ingredients
Softened butter, for pan
All purpose flour, for pan
3 boxes Jiffy corn muffin mix
1 1/2 c. sour cream
3 large eggs
6 tbsp. butter, melted
1/4 c. finely chopped chives
8 hot dogs, chopped
1 (15-oz.) can chili
2 c. shredded cheddar
1/2 c. melted Velveeta
Preparation
Step 1Preheat oven to 350°. Grease a 10-cup bundt pan very generously with butter then dust with flour, shaking out excess. In a large bowl, whisk together corn muffin mix, eggs, sour cream, and melted butter. Fold in chives. Step 2Place a hot dog coin inside each large crevice of bundt pan, then spread about half the cornbread batter on top. Top cornbread layer with a thin layer of chili then scatter 1 cup cheese and half the remaining hot dog coins on top. Repeat layering once more, then spread remaining cornbread batter on top. Step 3Bake until a toothpick inserted into the middle of the cornbread comes out clean, about 40 minutes. Step 4Let cool for 10 minutes in pan, then invert onto a baking sheet. Step 5Drizzle with melted Velveeta. Serve warm or at room temperature.
