Corn Doggie Muffins

Dianne Hocut

By
@DianneHocut

Found this wonderful and easy corn dog muffin recipe on Pinterest just in time for Super Bowl 2014! Make them early, keep in fridge, and microwave later. Perfect for a crowd. Serve with catsup and mustard cups.


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Rating:

Comments:

Serves:

48

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1/2 c
butter, melted
1/2 c
granulated sugar
2
eggs
1 c
buttermilk
1/2
teaspoon baking soda
1 c
yellow cornmeal
1 c
all purpose flour
1/2
teaspoon salt
6
all beef hot dogs, cut into 1" bites

Directions Step-By-Step

1
Preheat oven to 375 F degrees. Spray two 24 muffin tins with vegetable spray. Set aside.
2
Melt butter, add the sugar and whisk to combine. Add eggs and whisk to incorporate. Add the buttermilk and whisk again.
3
Measure baking soda, cornmeal, flour, and salt in another bowl and mix together. Add the dry ingredients to the liquid mixture in a couple of batches. Spoon 1 tablespoon of batter into the sprayed muffin tins.
4
Cut the 6 hot dogs into eight pieces each for a total of 48 1" bites. Place the bites into the middle of each muffin.
5
Bake for approximately 12-20 (oven temps vary) minutes or until golden brown. Cool a few minutes before serving with sides of mustard and catsup close by. May store in fridge and reheat in microwave for 20-30 seconds.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #crowd-pleaser