Chili Corn Dog Pie

You have to take my word for it.

This Chili Corn Dog Pie is really delicious. The photos don’t make it look like a stunner of a meal, but it is so good.

That kind of got me thinking of other things that are really yummy, but do not look so hot… at least at first.

Like Crawfish.

You grab these guys, boiled of course, and suck the juice out of the head. Then you eat the delectable tail.

When I lived in Florida, we ate Grouper every chance we got. As fish goes, it is fabulous. As looks go, not so much.

Most avid meat lovers usually do not like to get a lingering view of how the meat reached the plate or what it looked like while cooking.

This is pretty ugly, but I bet it tastes pretty damn good. Or at least the beer does.

Celery Root is not the prom queen, but it has a lovely flavor that crosses celery with a hint of anise.

Things that are ugly but are really good are definitely not limited to food.

The Pogues are a brilliant band, but Shane McGowan is not the prettiest flower in the vase.

I think you get the picture.

The picture. Ha!

So, you have to overlook the homeliness of Chili Corn Dog Pie and embrace its yumminess. Kids really dig this dish. I did, too.

To make things a tad more appetizing for me, next time, I would probably cut the hot dogs into thirds or fourths before layering over the chili beans. It would make things prettier on the plate, I think, when serving.

Chili Corn Dog Pie

Ingredients:

2 (15-ounce) cans chili with beans
6 to 8 hot dogs, sliced in half lengthwise
1 cup self-rising cornmeal mix or 1 cup cornmeal mixed with 1 teaspoon baking powder
1/2 cup milk
1 large egg
2 tablespoons vegetable oil
1 cup shredded sharp cheddar

Directions:

1. Preheat the oven to 400ā„‰.

2. Pour the chili into an 11-by-7-inch or 8 x 8 inch (2-quart) glass or ceramic baking dish. Arrange the hot dog slices on top of the chili.

3. Whisk together the cornmeal mix, milk, egg and oil in a small bowl and pour it evenly over the hot dogs. Sprinkle the cheddar on top.

4. Bake the casserole until the cornbread topping is lightly brown and firm and the chili bubbles around the edges, 25 to 30 minutes. Remove the baking dish from the oven and set it aside to cool for five minutes before spooning the chili corn dogs onto plates.

Serves six to eight

Recipe from The Dinner Doctor Cookbook by Anne Byrn




I love The Pogues and mean no disrespect by being shallow and talking about the physical looks of those with great talent. When you have both good looks and talent…Great. If not, screw it. The music is more important.

This Pogues’ tune is pretty (Ha!) sentimental to me since it was on the first (and only) mix that my husband (though not at the time) made for me.
The Pogues-If I Should Fall From Grace With God

Here is the video for the song, too. Nice.

Check out The Pogues on their Website, where upcoming European summer tour dates are listed. Link to buy the music here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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4 Responses to Chili Corn Dog Pie

  1. Ileana says:

    Yum! It was a hit!

  2. Pingback: Brazilian Ground Beef And Creamy Corn Pie. New Music From Brazilian Band Churrus. | I Sing In The Kitchen

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