Thu, Jul 12, 2012
I’m always on the lookout for easy to make, grab and go foods for summertime backyard parties. These Baked Corn Dog Muffins are certainly just that. I admit, we don’t eat a lot of corn dogs around here, I find the store bought corn dogs to be greasy and I honestly don’t know exactly what they put into those packaged corn dogs that you find in the freezer section of the grocery store. Lots of words I can’t pronounce, that’s for sure!
I know exactly what’s in these corn dog muffins. They’re made with my favorite recipe for corn bread. The sweetness from the cornbread combined with the salty taste of the hot dog is perfect. I also like to use Hebrew National Beef Franks. These all beef hot dogs are free of artificial flavors, artificial colors and there are no fillers added. But certainly use what ever type you like.
I use the entire pack of hot dogs because I love that in each bite of muffin there’s plenty of hot dog.
I sprinkle in some sharp cheddar cheese and bake them in my muffin tin for about 15 minutes. Serve them with ketchup and spiced mustard and a dollop of relish, if you’d like.
Easy to make, delicious and fun! Enjoy them at your next backyard party or football party!
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1 1/4 cup milk
1/4 cup canola oil
1 egg, beaten
12 ounce pack of hot dogs, sliced into 1/2 inch pieces
3/4 cup shredded sharp cheddar cheese
Prepare the corn bread:
Preheat the oven to 400 degrees F. Grease medium sized muffin tin.
Combine the flour, corn meal, sugar, baking powder, salt and chili powder in a large bowl. Stir in the milk, canola oil and egg. Add in the cheese and hot dog pieces and mix well.
Pour the batter into the muffin tins and bake for 15 minutes.