Since we stopped eating pork nearly 10 years ago there have been several food items that we just don’t eat anymore. One of them being the corn dog. Now, I won’t lie and say I’ve particularly missed this food, though it was a favorite at carnivals (sooo greasy and delicious!) However, now that nitrate-free, all-natural hotdogs made of beef and turkey are more readily available, I don’t see why we can’t indulge in a corn dog or two. And since I’ve been working on some great lunchbox ideas for the boys, this muffin version seemed pretty perfect.
*I made these ahead of time and stored in an airtight container in the refrigerator. The next day packed them into lunch containers with a side of ketchup. No reheating necessary and by the time lunch came around the muffins were warmed up a little and a bit softer.
1 1/3 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 tsp salt
1 cup flour (I used my 1/2 & 1/2 mix)
1 1/4 cup milk
1/3 cup butter, melted
3 hotdogs, sliced thin
1. Preheat oven to 425*
2. In medium bowl combine cornmeal, sugar, baking powder, salt, and flour.
3. In another bowl whisk together milk, eggs, and butter.
4. Stir milk mixture into cornmeal mixture just until moistened.
5. Stir in hotdog slices.
6. Spoon corn dog mixture into muffin tins (foil liners work best) 2/3 full.
7. Bake for 10 minutes or until golden brown.
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