Ingredients
2 (15 ounce) packages hot dogs, cut into bite-sized pieces
⅓ cup bbq sauce
1 (8.5 ounce) ounce box Jiffy corn muffin mix
1 large egg
⅓ cup milk
1 ½ cups shredded cheddar cheese
Instructions
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Add the cut up hot dogs to the baking dish. Then add the baked beans and bbq sauce, stir to combine, and smooth out into an even layer.
In a medium bowl, stir together the corn muffin mix, egg, and milk until smooth.
Spread the cornbread mixture in a thin, even layer over the casserole.
Bake uncovered for 30 minutes.
Top with the cheese and bake for an additional 15-20 minutes until bubbly and the cheese starts to brown.
Allow to cool for a few minutes before serving.
