I saw these on Pinterest and thought they would be a cut idea for Jesse's birthday lunch yesterday. He loooooved them! I'm so glad since he's all of a sudden turned into a super picky eater. Completely out of the blue...not sure why.
I followed the recipe and made my own corn muffin mix (mainly because I needed to get rid of some cornmeal I had in my cabinet) and got 12 muffins, with batter left over (I think you'll get 24 using all the batter). While this didn't take much time to put together, you could always use packaged corn muffin mix to make it even quicker. That would make this incredibly easy and would also make less muffins if you don't need 12 of them.
The original recipe also calls for a mini muffin pan. Yeeeeeah...I don't have one of those, so I just used a regular muffin pan. Worked just fine. I filled the muffin cups about half-way then popped a hot dog piece in the center.
I'm so glad I found these! They're a super easy kid-friendly recipe that I know I'll make again and again (though probably with a bag of corn muffin mix since I don't need so many). Hey...if Jesse'll eat it, I'll make as often as he wants!
'Corn Dog Muffins'
Source: Iowa Girl Eats
1/2 cup melted butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1.5″ bites
1. Heat oven to 375. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a muffin tin with non-stick spray, and spoon 2-3 tablespoon of batter into each muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.