Everyone LOVES them! I've made them a few times and I'd say this corn bread recipe really makes you think you're eating a corn dog because it has the hint of sweetness that you always find on those treats on a stick!
Corn Dog Muffins
What's In It:
6 Hot Dogs
For the Muffins:
3/4 c cornmeal, regular or self rising
1 1/4 c all purpose flour
1/2 c sugar
2 t cream of tartar
1 t baking soda
1/2 t salt
1/3 c oil
3 t butter, melted
2 eggs, beaten
1 1/4 c milk
What To Do With It:
Preheat oven to 350 degrees F.
In a mixing bowl, add all dry ingredients. Make a well in the center and add remaining ingredients. Stir my hand until just mixed. The batter will be very runny.
Pour into a lined muffin tin (I greased mine and almost started WWIII trying to get them out) filling about half full.
Slice hot dogs into 5 pieces each* and place one slice into each muffin tin, pressing down into the batter a bit.
Bake for 25-35 minutes.
It's going to depend on your oven and also if you have 2 pans in there at once. I did and it took me closer to 35 and my oven is what we'll call, temperamental (read that as bat &*%$ crazy) - so just keep an eye on them.
You can also do these in mini muffin pans, I baked my minis for around 25 minutes, but again, keep an eye on them!
Serve with ketchup and mustard, but mostly we just use our chili ;)
*Alternatively, you could dice the hotdogs and just mix into the batter.