Here’s another great recipe to get you ready for Spring and Summer. Now I do have to confess that I’ve never had a corn dog before, so I can’t speak to how “traditional” these taste, but they’re delicious. Not only are these cute, they’re easy to make and super yummy. I could see these being a super fun part of a family game night, or summer barbecue.
Makes about 24
Adapted from Iowa Girl Eats
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup cornmeal (I used 1/2 fine and 1/2 coarse)
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- about 5 all-beef hot dogs, cut in 1″ bites (4ths worked well for me)
Preheat oven to 375°F.
Whisk together melted butter and sugar. Add egg and then the buttermilk, whisking well after each addition.
In a separate bowl, combine cornmeal, flour, baking soda and salt, stirring to combine. Stir into the wet ingredients until just combined.
Scoop about 1 Tbsp (I used a 1 oz cookie scoop) into each mini muffin cup, then press a piece of hot dog into the center of each cup. (It’s ok if the hot dog sticks out quite a bit, the corn muffin will rise when baked).
Bake for about 8-10 minutes, or until the edges begin to brown and the cornbread looks set. Allow to cool for about 5-10 minutes before removing from the tin. Serve with ketchup and mustard.