Junior LOVES cornbread and hotdogs, so I decided to make my own versions of corndogs this afternoon and they are fabulous!
This recipe makes 48 minimuffins. I bet the extras would probably freeze pretty well or you could just eat them all!
- 1 cup cornmeal
- 1 cup flour (I used half whole wheat and half all-purpose because I like the nuttiness of the wheat)
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk
- 1/4 cup butter, melted
- 1/2 cup corn (I just used drained, canned corn)
- 6 hotdogs, cut each into 8 slices
Mix together all ingredients besides hotdogs. Lightly grease the bottoms of your minimuffin tins (I used a new non-stick pan and didn’t bother with greasing it. They came out just fine). Fill each space about half full of the cornmuffin mixture. Push a chunk of hotdog into each. Be sure the hotdog is completely covered as the muffin won’t cover is while baking otherwise. Bake at 400* for 10 minutes. Allow them to cool for a couple of minutes and enjoy!