Cook hot dogs and onions in a non-stick skillet, over medium heat. Drain any fat. Lightly spray an 8 by 8 by 2-inch baking pan with vegetable cooking spray. Combine cornbread mix with milk, egg, crushed red pepper and hot dog mixture, stirring well. Measure 1/3 cup cheese and set aside. Add remaining cheese to cornbread mixture and stir well. Pour mixture into prepared pan and set aside. Sprinkle 1/3 cup cheese evenly over cornbread mixture. Bake in a preheated 400 degree F oven for 30 minutes or until set. Let stand a few minutes before slicing. Can also be cut in smaller portions and served as an appetizer. Transport to picnic in a chilled ice chest. Allow to come to room temperature to serve.