Corn Dog Muffins
Ingredients
- 1/2 cup (207g) finely ground yellow cornmeal
- 1/2 cup (168g) 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
Instructions
- 1
Preheat the oven to 375° F. Line a mini muffin tray with baking spray.
- 2
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
Mix the wet ingredients: In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.
- 4
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
Cut the hot dogs: Cut each hot dog into 1-inch pieces. You'll want 20 pieces total.
- 6
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
Bake: Bake for 8 to 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
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.


