Corn Dog Bites

By CJKK

Ingredients

• 6 6 6 Beef Franks (like Hebrew National)
• 1 1 1 c. buttermilk
• 1/2 1/2 1/2 c. (1 stick) butter
• 1/4 1/4 1/4 c. sugar
• 2 2 2 large eggs
• 1 1 1 c. all-purpose flour
• 1 1 1 c. yellow cornmeal
• 1/2 1/2 1/2 tsp. baking soda
• 1/4 1/4 1/4 tsp. kosher salt
• 2 2 2 tbsp. honey
• 1 1 1 c. shredded Cheddar
• Ketchup, for serving
• Mustard, for serving

Details

Adapted from delish.com

Preparation

Step 1

Preheat oven to 375°. Coat a 24-cup mini muffin tin with nonstick spray and set aside.
Quarter hot dogs to make 1-inch pieces. Set aside.
In a large bowl, whisk together buttermilk, butter, sugar and eggs. In a separate bowl, combine flour, cornmeal, baking soda and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula until moist. Fold in honey and cheddar until combined.
With a small ice cream scoop or a tablespoon, spoon about 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place in oven and bake until the muffins are golden brown and cooked through, 10 minutes.
Remove from oven and cool on a wire rack.
Serve with ketchup and mustard.