my corndog muffins

These were really fun to make. I made them for a family gathering (beautiful day!) and they were a HUGE hit!

7 Hebrew National Beef Franks or Ballpark Beef Franks
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow or white cornmeal
1 egg
1/2 cup sour cream
5 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 375 degrees. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix together corn, egg, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.

Cut 2 hot dogs in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 “coins.” Set aside. (You’ll use these to top the muffins.) Chop the remaining hot dogs into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.

Line 8 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog “coins.” Bake in the oven for 15 – 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool. Makes 8 servings. You could probably serve these with ketchup and mustard. I didn’t. They’re just as good without condiments too!

I made mini muffins and it made about 30-36 of them. And instead of chopping them up, I just sliced all the hot dogs, but I don’t think chopping them up is bad either! You could do them either way. Since I have such a HUGE family, I wanted to make more so I did the little ones.

Sorry for no pics… These were made back in September before I started my blog. Next time though…


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