Mini Corn Dog Muffins

 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 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). 

Honey Mustard Baked Chicken Nuggets

This dish got me the best reception I've gotten in a long time--and that was even before we had started eating.  My 19 month old kept saying "WOW!" and "Yeah! Yeah! Yeah!" in anticipation of these easy baked nuggets. I've never met a kid who doesn't like chicken nuggets and my little guys are no exception.

These come together in under 30 minutes and win points because they make use of the leftover crumbs at the bottom of the chip bag (hold on to those sad, broken chips, they will be given new life!).  There's extra flavor from the honey mustard they're dipped in before baking (don't worry, those of you with picky eaters, it's not overpowering!) and the potato chip coating even makes them gluten-free (you could certainly substitute bread crumbs if you prefer)! 

And, if you were wondering, they were a huge hit--with little kids and big ones alike! 

Honey Mustard Baked Chicken Nuggets
serves about 4
1 pound boneless skinless chicken breasts, trimmed and cut into bite sized pieces
salt, pepper, and garlic powder (about 1/4-1/2 teaspoon each)
2 cups potato chip crumbs (use flavored to be really crazy!)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
1 egg
cooking spray

Preheat oven to 350 degrees.  Line a baking sheet with foil and spray generously with cooking spray.  Season chicken with salt, pepper and garlic powder.  Place potato chip crumbs in a wide shallow dish (like a pie plate).  In another shallow dish, mix together mayonnaise, mustard and honey until well combined.  Beat in an egg and stir until smooth.
Dip cut pieces of chicken into honey mustard-egg mixture and then roll in potato chip crumbs.  Place in a single layer on the baking sheet.  Continue until all pieces of chicken are coated.  Bake at 350 degrees for 18-20 minutes or until chicken is cooked through and beginning to turn golden and crispy.  You can also raise the heat to 400 degrees for a few additional minutes for additional browning, if needed.  Serve with favorite dipping sauce or over salad.

Honey Mustard Dipping Sauce: (look familiar? : )
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
salt and pepper to taste
In a small bowl, mix together ingredients until well combined.  Taste and adjust seasonings and proportions as desired.  Dip away.

P.S. I'm linking this recipe to Laugh, Love & Craft's "Share the Wealth Wednesday."