The boys didn’t have school today….so I thought it would be a good time to try out these little gems!
Made ours gluten-free with the help of Pamela’s Baking Mix…but of course if you don’t need to go that route…good old fashioned flour will suffice!
No. 3 son (aka…pickiest eater in the world) had a few and thought they were OK.
No. 2 GF son…pretty much ate all the rest! lol. Suffice it to say…he was a FAN! OK…I ate a few too. I couldn’t resist the slight sweetness of the cornbread paired with the salty little hot dog bites! YUM!
Mini Corn Dog Muffins
Makes 48 mini muffins
Adapted from: Iowa Girl Eats
1/2 cup melted butter
1/2 cup sugar
1 cup buttermilk (I used 1 cup milk & added 1 tsp. cream of tartar)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour (I substituted Pamela’s Gluten-free Baking Mix)
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites
Preheat oven to 375 degrees.
First thing I did was mix up some homemade “buttermilk” so it could sit for a few minutes.
(Just add 1 teaspoon cream of tartar per 1 cup milk, stir, let sit for 5 mins or more.)
Combine butter and sugar in a bowl, and whisk to combine.
Add eggs and whisk to incorporate. Add buttermilk and whisk.
In a separate bowl, combine baking soda, cornmeal, flour, and salt,
and stir to combine.
Whisk into wet ingredients.
Spray a mini muffin tin with non-stick spray, and spoon
1 Tablespoon of batter into each mini muffin cup.
These are our favorite hotdogs. :-)
Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving.
(In retrospect, I should have cut the hot dog pieces a titch longer
because some of them got “buried” in cornbread.)
Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
A tasty little bite!
ENJOY THE WEEKEND EVERYONE!