Name: Corn Dog Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: 1/2 cup (207g) finely ground yellow cornmeal -; 1/2 cup (168 g) all-purpose flour -; 1 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/8 teaspoon salt -; 2 tablespoons (78g) granulated sugar -; 1/4 cup (130g) butter, melted (for more flavor, brown the butter ) -; 1 egg -; 1/2 cup buttermilk -; 5 to 6 hot dogs -; For serving: -; Mustard -; Ketchup -; Relish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Corn Dog Muffins

1. 1/2 cup (207g) finely ground yellow cornmeal -

2. 1/2 cup (168 g) all-purpose flour -

3. 1 teaspoon baking powder -

4. 1/4 teaspoon baking soda -

5. 1/8 teaspoon salt -

6. 2 tablespoons (78g) granulated sugar -

7. 1/4 cup (130g) butter, melted (for more flavor, brown the butter ) -

8. 1 egg -

9. 1/2 cup buttermilk -

10. 5 to 6 hot dogs -

11. For serving: -

12. Mustard -

13. Ketchup -

14. Relish -

How to cook deliciously - Corn Dog Muffins

1. Stage

Preheat the oven to 375° F. Line a mini muffin tray with baking spray.

2. Stage

Mix the dry ingredients: In a large bowl add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.

3. Stage

Mix the wet ingredients: In another bowl add the melted butter, eggs, and buttermilk and whisk until smooth.

4. Stage

Mix the wet and dry ingredients: Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.

5. Stage

Cut the hot dogs: Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.

6. Stage

Fill the muffin tray and add the hot dogs: Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray. Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.

7. Stage

Bake: Bake for 8-10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.

8. Stage

Serve: Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat. Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold. Love the recipe? Leave us stars and a comment below!