Lynn demonstrates how to make Mini Corn Dog Muffins. This is a great appetizer or snack that is super easy to make. Adapted from Iowa Girl Eats.
Makes 48 muffins (I cut this recipe in half for the demonstration)
Preheat oven to 375°. Spray mini muffin tins with non-stick cooking spray and set aside.
Combine baking soda, cornmeal, flour and salt and whisk to combine. Set aside.
In a separate bowl, combine butter and sugar in a bowl and whisk to combine. Add eggs and whisk to incorporate, then add the buttermilk and continue whisking until mixed well.
Whisk the dry ingredients into the wet ingredients in two batches.
Drop about 1 Tablespoon of the batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Serve with mustard and ketchup if desired.
Store leftovers in the refrigerator and reheat for 20-30 seconds before serving.
Lynn's Recipes: February 2013