Chili Cheese Corn Dog Casserole

1. Preheat oven to 350 degrees F. Mix the dry ingredients: cornmeal, whole wheat flour, baking powder and salt together. Add eggs, honey, melted butter and buttermilk. Stir until just combined. Spread half of the batter into an 8″ or 9″ square pan. (Later, if you want to make 12 whole wheat cornmeal muffins, you can use this same recipe!)
2. Over medium heat, in a large skillet, saute the green bell pepper and onion in olive oil until the onions are translucent.
3. Add bite-sized hot dog pieces and stir and heat for 3-4 minutes.
4. Stir in chili beans, brown sugar, garlic powder, and chili powder. Heat through.
5. Stir in 3/4 cup of the cheddar cheese. Spoon the entire mixture into the pan over the corn muffin batter.
6. Spoon the rest of the muffin batter on top of the chili beans mixture.
7. Bake for 25 minutes. Sprinkle remaining cheddar cheese on top. Bake another 3 minutes or just until the cheese begins to melt. Cool for a few minutes and serve.