All the goodness of the State Fair, wrapped up in a neat little package. Nowhere near the mess of making actual corn dogs at home and kid (and mommy)-pleasing to boot! These would make a great party food (or game food--Final Four games this weekend, how many brackets are totally busted?), but are equally appropriate at lunchtime. Since the leftovers reheat quite nicely, they may even work for both purposes.
Mini Corn Dog Muffins
1 recipe My Favorite Cornbread batter (see below)
1 package favorite hot dogs (I used Hebrew National Brand reduced fat hot dogs)
cooking spray
ketchup and mustard for serving
Directions:
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Prepare corn bread batter according to directions below. Cut hot dogs into 1"-2" pieces (I cut each Hebrew National hot dog into 4-5 pieces). Spoon about 1 tablespoon cornbread batter into each muffin cup. Press hot dog piece into each muffin cup until completely covered by the batter. Repeat until all muffin cups are full. Bake at 400 for 15-17 minutes or until mini corn dog muffins are golden brown. Remove from oven and cool slightly before serving. Dip in ketchup and mustard.
Variation: You can also make full size corn dog muffins, just place 3 hot dog pieces into each regular muffin cup and bake for 18-20 minutes or until corn dog muffins are golden brown.
My Favorite Cornbread Recipe (adapted from Betty Crocker)
1 cup milk
6 tablespoons butter butter, melted and cooled slightly
1 cup milk
6 tablespoons butter butter, melted and cooled slightly
1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Heat oven to 400 degrees. Combine dry ingredients and set aside. Beat milk and egg in a large bowl with a beater. Stir in melted butter and stir into wet ingredients. Add dry ingredients and stir just until combined. Use batter for corn dog muffins as above (or for regular cornbread, bake in a cast iron skillet or baking dish with extra melted butter in the bottom at 400 degrees for 20-25 minutes or until golden brown and toothpick comes out clean).
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Heat oven to 400 degrees. Combine dry ingredients and set aside. Beat milk and egg in a large bowl with a beater. Stir in melted butter and stir into wet ingredients. Add dry ingredients and stir just until combined. Use batter for corn dog muffins as above (or for regular cornbread, bake in a cast iron skillet or baking dish with extra melted butter in the bottom at 400 degrees for 20-25 minutes or until golden brown and toothpick comes out clean).
What a fun recipe! I've been wanting to make corn dogs from scratch, too, but it always sounded like a hassle when the time came. But these are super fast to whip up and the four kids here today are all devouring them. Thanks for the great idea!
ReplyDeleteI need to try it:) Thanks for taking the time to post this.
ReplyDeleteI. Am. So. Making. This!
ReplyDeleteI ran with a Carnival for several years. SURVIVED on corn dogs!
Hate the mess of home made Fair Style, despise the poor nutrition & $$$ of the store bought!
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These look so easy – and delicious! I’m sure we’ll love them. Found the recipe on Pinterest and came here to print it off. Thank you for sharing.
ReplyDeleteGorgeous muffins. Who knew that eating healthy could be so delicious.
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