This recipe couldn’t be any simpler to prepare. No fancy mixer is needed, and a bowl and wooden spoon combination are all you need to make these. Corn dog muffins are basically just like corn dogs. These mini corn dog muffins are best when served hot from the oven. Serve with ketchup, mustard if you like.
Good luck.
Ingredients:
– 1/2 cup (125ml ) (1 stick) unsalted butter, melted
– 1/2 cup (125 ml) granulated sugar
– 2 eggs, at room temperature
– 1 cup (250 ml)buttermilk
– 1/2 teaspoon baking soda
– 1 cup ( 250 ml ) cornmeal
– 1 cup (250 ml) all-purpose flour
– 1/2 (2,5 ml) teaspoon salt
– 6-8 beef or chicken hot dogs, cut into 1-inch pieces
Instruction:
1. Preheat the oven to 375 degrees F, and positioning a rack in the middle of the oven. Grease mini muffin tins with non-stick baking spray.
2. In a large bowl, combine together the butter and sugar, whisking until fully combined. Add buttermilk whisk well.
3. In a separate bowl, combine together the baking soda, cornmeal, flour, and salt, stirring to incorporate all the dry ingredients together.
4. Add the dry ingredients to the buttermilk ingredients in two additions, mixing until just incorporated.
5. Spoon about 1 tablespoon of the cornmeal batter into each mini muffin cup. Place 1 hot dog piece upright in the middle of each mini muffin cup. Don’t worry if the hot dog bites seem to be a little too long, because the muffin part will rise while it bakes.
6. Bake the mini muffins in the preheated oven until the cornbread is golden brown, about 10 minutes. Cool the mini muffins inside the tins for a few minutes before serving. 
Enjoy 😉
Leave a Comment