Chili Cornbread Dogs

October 23, 2016
Photo by Elizabeth Cecil
Author Notes

For chili, we like Best Ever Turkey Chili, Buffalo-Style Quinoa Chili, and Just Good Chili. For cornbread, we like Cast-Iron Skillet Cornbread. —Sarah Waldman

  • Serves 4
  • 4 hot dogs
  • 2 cups chili (see headnotes for our favorites)
  • 4 large slices cornbread (see headnote for our favorite)
  • Toppings: sour cream, shredded cheese, sliced scallion, minced onion, cilantro
In This Recipe
  1. First, heat a griddle over a medium-high flame. Slice each hot dog down the length, being careful not to cut all the way through. Place the hot dogs skin side up on the hot griddle. Cook until the meat is crisp, about 5 minutes. Flip and crisp the other side.
  2. To serve, place warm cornbread in a shallow bowl, add a hot dog, and scoop over warm chili. Top with any combination of sour cream, shredded cheese, sliced scallion, minced onion, and cilantro.

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Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.