These corn dog muffins are as close to homemade corn dogs as I can get. They are baked and not fried making them a healthier alternative. Rather than using hot dogs I used uncured beef cocktail franks.
When it comes to cornbread I prefer mine to be sweet. WARNING! The cornbread recipe used in this recipe is not sweet but it works for these, especially if you're dipping your muffins in mustard like me.
This is a kid friendly treat and would make the perfect football game day option too. Little Man ate the entire serving without making one single gripe. That alone is a dinner success. Time being the other success since these came together in under 30 minutes. If you are short on time you could save time by using a boxed cornbread mix instead.
Really these muffins could be adapted for a yummy breakfast too... I was thinking about swapping the hotdogs for sausage and cheese, or ham. Yum.
Corn Dog Muffins
Adapted From: The Pioneer Woman
Makes 12 Muffins, 1 Serving is 2 Muffins
Stars of the Show:
- 1/4 cup shortening, melted
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 package uncured beef cocktail franks
Preheat oven to 425 degrees.
Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda to the wet ingredients. Stir in the dry ingredients. Add the shortening, slightly cooled, stirring constantly.
Grease a muffin pan and fill them a little more than half full with batter. Lay 2 beef cocktail franks on top.
Bake until cornbread is done, about 12-14 minutes. Remove from the pan and serve with condiments of choice. Enjoy!
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