Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

By JanetLynn198

4.5 from 65 reviews
One reviewer added 2 tsp of sugar to the dipping sauce, decreased the taco seasoning to 1 tbsp , and added 1 tbsp of milk to make it taste like Taco Bells Santa Fe Sauce

Ingredients

• Fiesta Dipping Sauce:
• 3/4 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 cup milk
• 1 egg, beaten
• 2 tbsp canola oil
• 1/3 cup shredded Monterey Jack cheese
• 4 hot dogs, cut into 1 inch pieces
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 tbsp dry taco seasoning mix

Details

Servings 12
Adapted from AllRecipes.com

Preparation

Step 1

1. Preheat the oven to 400F. Coat two 12 cup muffin tins with nonstick cooking spray.

2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.

3. Bake for 10-12 mins or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.

4. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.