Corn Dog Muffins
- 1/2 cup stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 heaping teaspoon fine salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons butter, melted
- Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
- 3 tablespoons dill pickle relish
- Special equipment: three 12-cup mini muffin tins
- Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
- Meanwhile, you will need two bowls for the cornbread batter.
- In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda.
- In the other bowl, whisk together the eggs, buttermilk and melted butter.
- Pour the wet ingredients into the dry, and stir to combine.
- Remove the muffin tins from the oven.
- With a 1-tablespoon scoop, carefully fill each cup half full with batter.
- Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
- Bake until golden brown and set, 7 to 10 minutes.
stoneground yellow cornmeal, allpurpose, sugar, salt, baking soda, eggs, buttermilk, butter, eight, dill pickle
Taken from www.foodnetwork.com/recipes/damaris-phillips/corn-dog-muffins.html (may not work)