Mini Corn Dog Muffins
These were a HUGE hit, with the kids and adults alike!! Â What a great way to have your corn dogs, without the fried batter. Â These would be a perfect finger food for a party…for kids or adults. Â My son asked when we could make them again, while we were eating them. Â I admit, they were pretty darn tasty. Â You could probably do them in a standard sized muffin pan, but use a larger sausage.
Makes about 48 mini muffins for less than $5.00
1/2 cup melted butter – $0.50
1/2 cup sugar
2 eggs – $0.20
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1â€³ bites (I only had 7 hot dogs, but it worked fine) – $3.48
Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine.
Add eggs and whisk to incorporate.
Add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
Whisk into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
Place one hot dog bite into the middle of each cup.
Bake for 10-15 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.