Corn Dog Muffins

The Pioneer Woman's recipe . . .

Corn Dog Muffins

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cups Shortening

  • 1

    cup Yellow Cornmeal

  • ½

    cups All-purpose Flour

  • 1

    teaspoon Salt

  • 1

    cup Buttermilk

  • ½

    cups Milk

  • 1

    whole Egg

  • 1

    Tablespoon Baking Powder

  • ½

    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 ¼ 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!


Nutrition

Facebook Conversations