Ingredients for - Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

1. Yellow cornmeal ¾ cup
2. All-purpose flour 1 cup
3. White sugar ⅓ cup
4. Baking powder 1 tablespoon
5. Salt ½ teaspoon
6. Chili powder 1 teaspoon
7. Ground cumin 1 teaspoon
8. Garlic powder 1 teaspoon
9. Milk 1 cup
10. Egg, beaten 1
11. Canola oil 2 tablespoons
12. Shredded Monterey Jack cheese ⅓ cup
13. Hot dogs, cut into 1 inch pieces 4
14. Sour cream ½ cup
15. Mayonnaise ½ cup
16. Dry taco seasoning mix 1 ½ tablespoons

How to cook deliciously - Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.

2 . Stage

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.

3 . Stage

Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.

4 . Stage

To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.