Chili Corn Dogs

Grilled hot dogs baked on the grill in cornbread mix topped with cheese, chili & scallions.

6 Chili Corn Dogs
15 minutes
35 minutes

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  • 10 oz. Boxed corn bread batter (follow directions on box)
  • Milk
  • 1/2 cup melted butter
  • 1 egg
  • 6 Hot dogs
  • Canned chili or your own homemade
  • Garnish
  • 1 cup cheddar cheese, shredded
  • 1/4 cup scallions
  • Mustard

  1. Preheat grill to medium/high heat 400°.
  2. Cook hot dogs directly over the coals just until they show grill marks. Set aside.
  3. Pour cornbread batter into a greased and parchment lined 9x13 baking disposable pan.
  4. Place 6 hot dogs evenly over batter, gently pushing them into the batter.
  5. Bake for 17-20 minutes indirect (on the cool side of the grill) until bread is set and lightly browned.
  6. Place the chili in a disposable pan heat up. 5 to 10 minutes.
  7. When cooked, remove the cornbread from the pan using the parchment paper. Cut along the side of each hot dog, leaving a bit of space on both sides to form a bun.
  8. Spoon a scoop of the warmed Chili over and sprinkle with cheese, scallions and mustard.