Brandi Key is the Director of Culinary Operations for Dish Society and Daily Gather. She came on Houston Life to remind us that simple is best when entertaining for football season. Since the hot dog to bun ratio is usually off, she has the perfect plan to use up your ingredients and impress your guests at the same time!
LOADED DOG STICKS RECIPE
- 2 each Hotdog Links, small dice
- 1/4 Bacon, crumbles
- 1/4 cup Green Onion, sliced thin
- 1 each Jalapeño, diced
- 1 cup Cheddar Cheese, shredded
- 4-6 dashes Tabasco
- 1 box Cornbread Mix
- Cast Iron Cornbread Stick Pan
- Pan Release Spray
Prepare the hot dogs, bacon, green onion, and jalapeño and set aside. Make the cornbread according to recipe. Add all of the prepared ingredients to the cornbread mix along with the cheddar cheese and Tabasco. Mix to combine and adjust seasoning to your taste. Spray a cast iron cornbread stick pan heavily with pan release spray. Fill each mold half way up with the mixture making sure to get some of all the ingredients in the mold. Bake in a 350 degree oven for approximately 15-18 minutes or until the cornbread is just cooked through. Allow to cool in the mold before removing. Serve with a side of mustard for dipping.
*For a vegetarian twist, replace the hot dogs and bacon for pico de gallo for a fun twist.