• 1 package (8.5 oz.) corn bread/muffin mix
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon olive oil
• 1 package (1 lb.) hot dogs, halved lengthwise and cut into bite-sized pieces
• 1 can (15 oz.) chili with beans
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 cup shredded cheddar cheese, divided

Prepare corn bread batter according to the package directions.  Spread half the batter into a greased 8″ square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender.  Stir in hot dogs; saute 3-4 minutes longer or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in 3/4 cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350 degrees for 28-32 minutes or until a toothpick inserted in the center comes out clean.  Let stand for 5 minutes before serving.