Corn Dog Muffins

I saw this recipe and knew I had to find an excuse to cook it. Fortunately I live in a house with a lot of men, so I didn't have to wait long.



Corn Dog Muffins
slightly adapted from The Pioneer Woman
Makes 12

55g unsalted butter, melted and slightly cooled
1 cup cornmeal
1/2 cup plain flour
3/4 teaspoon sea salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tablespoon baking powder
1/2 teaspoon bi-carbonate of soda
3 whole hot dogs, cut into 2 cm pieces (Use your favourite. I used homemade venison hot dogs.)

Grease a 12-hole muffin tin with cooking spray.

Preheat oven to 220 degrees C.

Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and bi-carbonate of soda to the wet ingredients. Stir into the dry ingredients. Add the melted butter, stirring constantly.

Fill the prepared muffin-holes a little more than half full with batter. Push a piece of hot dog into the middle of each batter-filled hole.

Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard.