An easy way to make the favorite treat from the fair. They are basically just like corn dogs. Except they’re not on a stick, they’re in muffin pans. And they’re not fried, they’re baked. And the hot dogs aren’t whole, they’re cut into pieces, But other than that, they’re exactly like corn dogs!
Ingredients:
2 Boxes of 8 1⁄2 ounces corn muffin mix
2 Eggs
2/3 Cup Milk
Package of Hot Dogs cut into 1 inch bite size pieces, (cut them into smaller chunks for kids), or You can substitute cocktail wieners for the hot dogs.
Pre-Heat oven to 375ºF.
Spray a mini muffin tin very well with nonstick spray
Let's start by making the cornbread batter. In a large bowl, mix together the corn muffin mix, eggs and milk.
Fill each mini muffin cup about 2/3 full of batter, place a hot dog piece into the center of each muffin tin.
Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
For Cheesey dogs, add a teaspoon or a cube of cheese to the each muffin before baking.
No comments:
Post a Comment