Preheat oven to 400 degrees.

Pour the chili into an 11″x7″ (2 quart) baking dish. Arrange the hot dogs on top of the chili.

Whisk together the cornmeal mix, milk, egg and oil in a small bowl and pour evenly over the hot dogs.
Sprinkle the cheddar cheese on top.

Bake until the corn bread topping is lightly browned and firm and the chili bubbles around the edges, about 25-30 minutes. Remove from oven, let cool 5 minutes before serving.