05 November, 2011

Corn Dog Muffins: a Recipe

So, perhaps I had you drooling over last night's dinner deliciousness... That's why I'm here today to share with you the recipe!

This recipe makes enough for easily 24 good-sized muffins.

What you'll need:

  • Your favourite cornbread recipe. You can use a mix like Jiffy, if you like but I always prefer to do things from scratch. I'll share mine below.
  • A package of your favourite frankfurters. Mine are basically just pressed bologna (for EU readers, I use the kind from Lidl).

That's it! Other than of course, baking materials...

My mom's cornbread was very well loved in our household. Whenever we had anything resembling southern (North American) comfort food, this recipe always accompanied. Friends and family loved it, too! Now, I pass it along to you.

Mom's Famous Cornbread

Ingredients: (I'm separating them into two categories)

4 eggs
2 sticks butter at room temp
¾ cup sugar (I've reduced it for this use. Her recipe calls for 1½ cups of sugar, regularly. Also I know sugar is not a wet ingredient, but it goes with this category)
2 cups buttermilk

2 cups cornmeal
2 cups flour
1 tsp salt
1 tsp baking soda

Preheat your oven to 350 F (175 C)
In a large bowl, combine butter and sugar and beat until light and fluffy. Add the rest of the ingredients together from the "wet" category and mix until thoroughly combined and well blended with each other.

In a separate, medium sized bowl, combine all of the ingredients from the "dry" category until well mixed. Add the dry mixture to the wet slowly until it's all incorporated. The batter will be fairly thick.

Grease a muffin pan. I recommend actually greasing the pan and not using muffin cups... I tried paper muffin cups and the batter tended to stick to the paper, which was no fun.

Spoon a little bit of batter into each cup, but just enough to cover the bottom - not enough to fill it.

Cut up about 3-4 frankfurters into half-inch pieces, and distribute them amongst the cups, squishing them into the batter a little. You can add more hot dog pieces if you want, but this was perfect for us.

Next, spoon more batter over the hot dog pieces, filling the muffin cups to the top and making sure that all the hot dog bits are completely covered.
Bake in preheated oven for about 15 minutes. Rotate your muffin pan halfway through baking. They're done when they've risen a little and they're beginning to brown!

Yum. Enjoy with your favorite corn dog topping - may I suggest a healthy dose of French's mustard? Perfection.


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