Corn Dog Muffins

The Pioneer Woman's recipe . . .
Corn Dog Muffins
Corn Dog Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cups Shortening

  • 1

    cup Yellow Cornmeal

  • 1/2

    cups All-purpose Flour

  • 1

    teaspoon Salt

  • 1

    cup Buttermilk

  • 1/2

    cups Milk

  • 1

    whole Egg

  • 1

    Tablespoon Baking Powder

  • 1/2

    teaspoons Baking Soda

  • 6

    whole Hot Dogs

Directions

Preheat oven to 425 degrees. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda to the wet ingredients. Stir into the dry ingredients. Add ΒΌ cup melted shortening, slightly cooled, stirring constantly. Grease muffin tins (whatever size you want) and fill them a little more than half full with batter. Cut a hot dog into pieces (small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins. Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: