Corn Dog Muffins - Bringing a State Fair to a Kitchen near You

Corn dogs have to be an absolute staple as a kid (or an adult).  There is nothing more state fair -Americana than a good ole corn dog.  But all that frying, and sticks, and dipping, and yadda-yadda.  What momma has time for that?  Well not this one for sure! :)  I do good to buy the groceries most weeks, much less all that other nonsense!  So I went on a quest to find a quick solution that didn't involve just buying that frozen bag at the store that I have no clue what is in it and am quite sure I can do it better.  So the corn dog muffin was born.  Well reborn as this is a definite adaptation of a plethora of corn dog muffin recipes that are gracing the internet.

Quick note - this is not a sweet cornbread batter.  I don't understand sweet cornbread.  I was raised on savory cornbread and I will stay on savory cornbread.  So there! :)

So preheat the over to 425 degrees F and start out with a large mixing bowl (or more perfectly a batter bowl) and blend the corn meal, flour, and salt together.  In a small separate bowl, combine the egg, milk, and buttermilk and combine.  Now pour the wet into the dry and whisk to combine.  Slowly add in the melted (slightly cooled shortening) and whisk constantly.

Lightly spray 6 cups in a regular sized muffin pan and pour in batter until about 2/3 full.

Now add in the hotdogs.  I have littles, so I chopped up 2 hotdogs and put them in the muffins as chunks.  If you don't, then feel free to just cut one large piece and put it in the middle of the muffin closely resembling a corndog.

Place in the oven and bake for 12 to 15 minutes or until golden brown.

Note - I use self rising corn meal.  If you have all purpose, you can use that and then add in 1 Tbsp of baking powder and 1/2 tsp of baking soda.

Ingredients

• 1 cup self rising corn meal
• 1/4 cup shortening
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 whole egg
• 2 whole nitrate-free hot dogs, chopped (more if just inserting large pieces into the centers)

Recipe

• Preheat the oven to 425 degrees F and spray 6 cups of a regular size muffin tin.
• Melt shortening in the microwave and allow to slightly cool.
• Combine corn meal, flour and salt in a large batter bowl.  Whisk together buttermilk, milk and egg in another small bowl.  Pour the wet into the dry and stir together. Stir int he shortening, stirring constantly.
• Pour the batter into the prepared muffin cups, filling about 2/3 full.
• Place in chopped hot dog pieces (or large piece into the center).
• Bake for 12 to 15 minutes or until golden brown.
• Serve with mustard and ketchup!
• Enjoy!!

Let me know what you think!!

Love~

Misty