I eat 1 corn dog a year, hot and crispy slathered in mustard! I am drooling just thinking about it!! Sigh…
Anyway when I came across this recipe I almost flipped… mini corn dog muffins, baked, not fried! Cute and healthy-ish! What a great way to get my corn dog fix in February!!
They are super tasty! And easy!
Here is what you need,
½ cup melted butter
½ cup granulated sugar
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp. salt
8-10 all beef hot dogs cut into 1 inch bites
Start by preheating your oven to 375 degrees. Spray a mini muffin tin with non-stick spray.
Stir together the butter and sugar. Whisk in the eggs and combine. Add in the buttermilk.
In a separate bowl combine the baking soda, cornmeal, flour and salt. Stir to combine.
Whisk the dry ingredients into the wet in 2 batches, stir until just combined.
Put 1 heaping tablespoon of the batter into each mini muffin cup, and then place a hot dog piece into the center of each cup.
Bake for 8-12 minutes until browned and cooked through.
Cool muffins in tin for 5 minutes before moving to a cooling rack.
You can store the left overs in an airtight container in the fridge, just toss them in the microwave for 30 seconds to reheat before serving.
As I said earlier I like mine with mustard! I am a purist, but ketchup would be good too.
This would be a great addition to a summer BBQ or a sports party!
By the way, the corn bread part of this recipe is one of the best I have ever tasted, I think you could make it without the hot dogs would be great with chili or soup! YUM!
I am so happy that I found these, now I can get that corn dog fix any time of year!!
recipe from Iowa Girl Eats