Cut your hot dogs into about 1/2 inch pieces. Brown them a little in a skillet over medium heat.
Stir the hot dogs and 3/4 C of the cheese into the chili.
Pour the chili into a 9X13 pan. Top with the remaining cheese.
Make the cornbread topping.
Carefully top the chili mixture with the cornbread. Bake for 20 minutes at 350 degrees, or until the cornbread is cooked through.
Allow to cool a little before cutting. Serve in a bowl with your preferred toppings.