These were on the menu for Superbowl, but I ended up having so much
other food I scrapped them. My son and I threw them together last night
and we really enjoyed them. I only did a few hot dogs worth, and the
rest as plain muffins.
Big hit with the kid, he ate half a dozen. I
had mine with some specialty mustard I ordered from Stonewall kitchen and would have liked them with a spicy ketchup too. I found the
recipe on the Iowagirleats blog via Foodgawker.
Mini Corn Dog Muffins
Ingredients
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 8 all-beef hot dogs -- cut into 1' bites (8 to 10)
Instructions
- Preheat oven to 375 degrees. Combine butter and sugar in a bowl and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
- Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
- Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Comments
Post a Comment