Tuesday, June 19, 2012

Corn Dog Muffins

Corn dogs rule!  Well sometimes they do.   And if you're like me, you don't want to fiddle around with all that hot oil, or want fried food, so here's an idea.   Corn Dog Muffins.

Yup, itsy bitsy corn dogs baked in a mini muffin tin.    And they are good.   I'm not too sure how I found this recipe the other day, I was playing around with Google again, well actually Ixquick, and ran across this site, Weelicious  with the recipe for these little charmers.   So I did what I usually do, saved the link and thought "Gee, I'll have to remember that, it would be a great dish to take to a Potluck".   And wouldn't you know it, I got an invite to a friend's place for an impromptu appetizer get together.   And then I got excited, I realized I had all the ingredients to make these in my cupboard.  Oh does anyone say that anymore?  "In my cupboard", I think the new term for this is pantry.

I had some hot dogs in the freezer, I had corn meal, no buttermilk, but I know how to fudge that one.  So I made them.    And being a cook, I had to tweak a little, so here's my recipe.

Recipe: Corn Dog Muffins    Heat oven to 425 degrees

1 cup White Cornmeal
1 cup Yellow Cornmeal
1/2 cup Flour
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Honey
1 1/2 Cups Buttermilk   (I used  1 cup milk and 1/2 cup Sour Cream)
2 Large Eggs
1/4 Cup Vegetable Oil
3-4 Hot Dogs, cut into 1/2 inch  coins

Mix the dry ingredients together in a bowl, set aside.   In a separate bowl, whisk together the wet ingredients.    *If making your own substitute for Buttermilk, like I did, mix the milk and sour cream together and let sit at room temperature for a little while, the milk will thicken and you'll get more of the buttermilk tang.  
Pour the wet ingredients over the dry ingredients and thoroughly combine with a whisk.

Place a teaspoon of batter into the greased mini muffin tins, you just want a little layer of batter here.  Then put the hot dog 'coin' into the batter and top with another teaspoon of batter.   (I got too much batter and not enough hot dog in each of these little guys, but they were still tasty, please learn from my experience, now back to the recipe).  
Bake for about 15 minutes and serve.

 Make sure you've got lots of mustard and ketchup and then stand back while you watch everyone indulge.   giggle      This recipe actually made about 30 mini bites, but I only had three hot dogs so, next time I'm going to go for broke and cut up four of them, or more.

***Wanted to add this, I made these for the Boat Club potluck in August, and added a half cup of sour cream to the mix, as well as using buttermilk, and I think it was much better, moist and flavourful.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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