Preheat the oven to 375°F and spray a 12 cup muffin tin with cooking spray. Set aside
Mix together the corn muffin mix, milk, egg, vegetable oil, onion and garlic powder until fully moistened
By hand stir in the sliced hot dogs and 1 cup shredded cheese.
Use a 4 oz ice cream scoop to divide the batter into the muffin tin then sprinkle the tops with additional shredded cheese. Reserve enough shredded cheese for serving.
Bake for 25-30 minutes until golden and a toothpick inserted into the center shows moist crumbs.
Cool in the pan for 5 minutes. Run a knife around the edge to loosen.
Assemble: Top with chili, shredded cheese, a dollop of sour cream and garnish with green onion. Serve immediately.
Notes
Hot Dogs - You can use your favorite brand of hot dogs for this recipe.
Corn Muffin Mix - Jiffy mix is sweet and Martha White muffin mix being less sweet. You can use your favorite brand or a store brand that you like.
Peppers - You could add green chiles or diced jalapeños to the muffins for spice.
Cheese - You can top these corndogs with pepper jack cheese, a sprinkle of cotija cheese, monterey jack cheese or use cheddar cheese.
Divide the Batter for Even Baking - When separating the cornbread batter, I always grab my standard size ice cream scoop to divide the batter evenly in the cups of a standard muffin pan. You could also use a measuring cup or Tablespoons. Fill the wells of the pan about 2/3 full.
Homemade Chili Or Store Bought? You can absolutely buy a can of chili to top these for a timesaver. I typically make a big batch of my Chili with Beans then freeze it in smaller portions for future meals. If you're fortunate to have some homemade leftover chili in the freezer, you'll be set. If not, no worries a quality store bought version will suffice. It's a timesaver that will make these chili cheese corn dog muffins even simpler to prepare.