1 (10 oz.) can chili-hot-dog sauce
1 qt. popped popcorn
1 (10 oz.) pkg. corn-bread mix
1 qt. popped popcorn
1 egg
1/2 cup milk
1 (8 oz.) can whole kernel corn, drained; reserve 1 tablespoon liquid
Preheat oven to 425 degrees. Butter a 9×13 in baking pan. Mix chili-hot-dog-sauce and 1 quart of popcorn. Spread evenly in buttered baking pan. In a mixing bowl, add and mix thoroughly the corn bread mix, remaining 1 quart of popcorn, egg, milk corn and tablespoon of corn liquid. Place in a layer over chili-popcorn mixture. Bake for 20 minutes or until a cake tester can be clean from the center. Makes 6 servings.
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