A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Original recipe makes 48 mini corn muffins
Ingredients
cooking spray
1 (16 ounce) package hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
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PREP
20 mins
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COOK
10 mins
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READY IN
30 mins
Directions
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition
Calories: 434 kcal
Carbohydrates: 41.5 g
Cholesterol: 59 mg
Fat: 25 g
Fiber: 0.7 g
Protein: 10.6 g
Sodium: 1073 mg