The corn dog is a popular American fast-food dish. It is similar to the hot dog, but with a cornmeal-battered and deep-fried sausage on a stick. For a fun twist, try making Corn Dog Muffins - they're mini and stick-free, perfect for holiday tables, buffets, or parties.
Recipe instructions Corn Dog Muffins
Preheat the oven to 375 degrees F (190 degrees C). Line a mini muffin tray with baking spray.
In a large bowl add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.
In another bowl add the melted butter, eggs, and buttermilk and whisk until smooth.
Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.
Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.
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.
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.
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.
If you use less batter, you can make 24 muffins, but they won't be as cornbread-like. To get the best ratio, make only 20 muffins so you can leave 4 wells empty in the tin. You can keep Corn Dog Muffins in an airtight container in the refrigerator for up to 4 days. I believe they taste equally good when served cold from the fridge.
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