Corn Dog Muffins
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 10 servings
Yield 20 muffins
Ingredients:
1/2 cup (207g) finely ground yellow cornmeal
1/2 cup (168g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons (78g) granulated sugar
1/4 cup (130g) butter, melted (for more flavor, brown the butter)
1 egg
1/2 cup buttermilk
5 to 6 hot dogs
For serving:
Mustard
Ketchup
Relish
Directions:
Preheat the oven to 375°F.
Line a mini muffin tray with baking spray.
Mix the dry ingredients:
In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.
Mix the wet ingredients:
In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.
Mix the wet and dry ingredients:
Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.
Cut the hot dogs:
Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.
Fill the muffin tray and add the hot dogs:
Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray.
Tip
If you’re stingy with the batter, you can get 24 muffins, but they won’t be as cornbread-y. For the best ratio, make just 20 muffins, which will mean you have 4 wells empty in the tin.
Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.
Bake:
Bake for 8 to 10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.
Serve:
Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold.
Notes:
Add up to 1/2 cup sweet corn kernels (fresh, frozen, or thawed) to the batter. I have left it out to keep the recipe authentic to the original flavors of a corn dog.
Cheese is a delicious addition. I would recommend using grated cheddar or even Swiss cheese. Sprinkle the tops of the muffins with the grated cheese or add 2 to 3 tablespoons of grated cheese to the cornbread batter before dividing it between the muffin tin.
Nutritional Facts:
380 Calories
22g Fat
38g Carbs
8g Protein
Recipe courtesy of Simply Recipes.com