How to Make Mini Corndog Muffins

(Images and recipe courtesy of IowaGirlEats.com)

Corndogs make me nostalgic. It reminds me of carnivals and summers along the beach. Here’s a healthier alternative to the deep friend hotdog on a stick – baked corn muffins stuffed with cut-up hotdogs.  Just as yummy, minus the deep fried batter.

You’ll Need:

  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8-10 hot dogs, cut into 1″ bites
  • 2 eggs
  • 1 cup buttermilk

Step-by-Step

  1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
  2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Serve with ketchup on the side and enjoy!

Thank you to IowaGirlEats.com for the recipe!

For up-to-date info on sales and other Totsy fun: follow us on Twitter (@mytotsy), Like us on Facebook (facebook.com/totsyfan), repin our boards on Pinterest (pinterest.com/totsyfan).

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s