State Fair Corny Dog Muffins

• 1 cup Yellow Stone Ground Cornmeal (divided use)
• 2 teaspoons Brown Sugar (or white)
• 1/2 teaspoon Table Salt
• 1 teaspoon Baking Powder
• 1/3 cup Water, boiling
• 3/4 cup Buttermilk
• 1 Large Egg, beaten
• 1/4 teaspoon Baking Soda
• 4 teaspoons Vegetable Oil
• 1/2 cup Fresh Corn Kernels (optional)
• 1 1/2 teaspoons Mustard Seed (optional)
• 5 to 8 Kosher Hot Dogs, chopped

1. Preheat oven to 450 degrees, place muffin pan in the oven as it heats.
2. Add 1/3 cup of the cornmeal into a medium bowl, pour 1/3 cup rapidly boiling water into to make a cornmeal mush. It should be the texture of soft polenta. If too stiff add more hot water. (This step intensifies the corn flavor.) Stir in buttermilk until smooth, then stir in the beaten egg.
3. Mix together the remaining cornmeal,sugar, salt, baking powder and baking soda. Set aside until oven temperature is ready and muffin pan is hot, then gently stir dry ingredients into the cornmeal mush. Add chopped kosher hot dogs (I like Nathan's or Hebrew National)
4. Remove muffin pan from the oven and brush the insides with the vegetable oil. Pour batter into the cups almost to the rim, about 3/4 full.
5. Bake until golden brown 20 minutes. Remove from muffin pan to cool on a wire rack.

yellow stone ground cornmeal, brown sugar, salt, baking powder, water, buttermilk, egg, baking soda, vegetable oil, fresh corn kernels

Taken from food52.com/recipes/12752-state-fair-corny-dog-muffins (may not work)