Saturday, February 4, 2012

Mini Corn Dog Muffins

For those of you who have never been to a state fair or attended public school, a corn dog is simply a hot dog, dipped in a cornmeal batter, cooked just the way you like them - deep fried and on a stick (seriously, click that link - you'll thank me). Honestly, even if you were home schooled or completed high school online, I'm betting you still know what a corn dog is!

As with most classic American foods, there is a lot of dispute as to exactly HOW the corn dog came to be, but it IS known that it came about in the 1920s. 

So bad, but SOOOOOOO good. And damn near impossible to make at home without a deep fryer, a burn kit, and some industrial degreaser. It's sad to me that the corn dog always gets relegated to the kids menu at most restaurants. 

So, not wanting to risk skin grafts, but still craving corn dogs and wanting to make something a little more "finger friendly" for the big game, I decided to make mini corn dog muffins; best of all, they're baked instead of deep fried, but still have ALL the flavor of corn dogs, from the slightly sweet cornmeal batter, to the all-beef (ALWAYS) hot dogs. Perfect for parties, potlucks, and, of course, anytime you crave a corn dog but don't want to get one of those soggy, frozen/microwaveable abominations


FYI: This is one of the only times that it's ok to add sugar to your cornbread mix. :D



Mini Corn Dog muffins
adapted from Iowa Girl Eats

Ingredients:
1/2 cup melted butter
1/2 cup sugar
2 eggs, room temperature
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
8-10 hot dogs, cut into 1" pieces

Whisk the butter and sugar together in a bowl. Add the eggs and whisk to combine. Whisk in buttermilk.






In a separate bowl, combine the baking soda, cornmeal, flour and salt; stir to combine. Whisk the buttermilk mixture into the flour mixture and mix well.




Grease a mini muffin pan with nonstick spray, and spoon 1 Tbsp of batter into each cup. Place a piece of hot dog into the center of each batter-filled cup.



Bake in a 375-degree oven for 8-12 minutes or until the cornbread is golden brown. Cool for 5 minutes before serving.

1 comment:

  1. 3 nice links for Food on Friday - thanks, Julia. Hope you have a super week.

    ReplyDelete