The National Cornbread Festival South Pittsburg, Tennessee

Dick Walker Castalian Springs, TN - 2002 National Cornbread Festival Finalist

Grand Slam Cornbread

Filling:
- ¾ lb. hot dogs
- 1 ½ cups sauerkraut
- ¼ cup mustard
- 1 10 oz. can hot dog chili sauce
Cornbread:
- 1 Tbsp bacon grease
- 2 cups Martha White (Yellow) Self-Rising Corn Meal Mix
- 8 oz. sour cream
- ¼ cup oil
- 1 cup milk
- 4 – 5 dashes hot sauce
Topping:
- 2 cups chopped onion
- ¼ lb. butter or margarine
- 8 oz. sour cream
- 1 cup Cheddar cheese (divided)

1) Preheat oven to 375F. Place 1 tablespoon bacon grease in 9" Lodge cast iron skillet; place skilled in oven to heat.

2) Cut hot dogs into ½" thick rounds and set aside. Mix mustard with chili dog sauce and set aside. Sauté onions in butter; remove from heat and stir in 8 oz. sour cream & ½ cup cheese.

3) In a medium bowl, add 1 cup milk, 8 oz. sour cream, ¼ cup oil, and 4-5 dashes hot sauce. Mix well with fork; add corn meal and mix thoroughly (should look like pancake batter).

4) Remove skillet from oven. Swish bacon grease to cover bottom and sides of skillet. Pour ½ batter in bottom of skillet. Spread hot dogs evenly over batter. Spread chili dog/mustard mixture over hot dogs. Spread sauerkraut evenly over chili dog/mustard mixture. Pour remaining batter over top. Spread onion mixture evenly over batter. Sprinkle with remaining cheese. Place in 375F oven for 35 minutes.

Yields: 8 servings

** Original (untested) recipe