CORN DOG MUFFINS

January 13, 2013

I am making David’s birthday week a festive marathon. Part of the festivities is making these for him. Because homeboy LOVES corn dogs. And I suspect children would love these at least as much as he did.

My husband loves the spice, so I served it up with sriracha. For more kid-friendly palates, dip in classic ketchup and mustard.

CORN DOG MUFFINS from Rachel Schultz 3GREEN CHILE CORN DOG MUFFINS
Serves 3-

1/4 cup vegetable oil
1 cup cornmeal
1/2 cup flour
1 teaspoon salt
1/2 cup milk
1 egg
1 tablespoon baking powder
1/2 teaspoon baking soda
4 hot dogs

Preheat oven to 425 degrees. Stir together oil, cornmeal, flour, salt, milk, egg, chiles, baking powder, and baking soda. Cut hot dogs into one inch pieces and place standing in a greased muffin tin. Pour corn muffin batter over hot dogs, filling cups 2/3 full. Bake for 15-20 minutes, or until golden brown.

CORN DOG MUFFINS
 
Author:
Ingredients
  • ¼ cup vegetable oil
  • 1 cup cornmeal
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup milk
  • 1 egg
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 4 hot dogs
Instructions
  1. Preheat oven to 425 degrees.
  2. Stir together oil, cornmeal, flour, salt, milk, egg, chiles, baking powder, and baking soda.
  3. Cut hot dogs into one inch pieces and place standing in a greased muffin tin.
  4. Pour corn muffin batter over hot dogs, filling cups ⅔ full.
  5. Bake for 15-20 minutes, or until golden brown.

 

Adapted from The Pioneer Woman.

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