One of those foods that just screams summer and amusement parks, corn dogs are just plain fun. Deep fried with a sweet corn coating, it's just one of those treats many people have to have each year. I am not one of those people, but when I saw this recipe, I knew it was something I had to try. We took these to a cook out at my aunt and uncle's house and everyone loved them. Bite-sized, baked and just a little sweet taste reminiscent of the traditional on-a-stick version these will be sure to please a crowd for your Fourth of July gathering or other fun summer get-together.
Originally I saw this treat pinned on Pinterest, but I wasn't in love with the actual recipe. So I adapted it, using my favorite corn muffin recipe from Jean Childress' Country Kitchen Muffin Cookbook as my guide and turning them into mini muffins rather than full-size. Besides traditionally being deep fried, the batter on a corn dog is usually pretty sweet (one of the reasons I'm not a huge fan). Depending on how sweet you like the batter, you may choose to increase the amount of sugar in the recipe, but I thought this amount was good. Either way, these will be a hit if you serve them with mustard, ketchup and relish for dipping and enjoying.
Mini Corn Dog Muffins
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
5 hot dogs
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
In a small bowl, whisk together milk, egg and oil.
Pour milk mixture into cornmeal mixture and stir until combined. Set aside.
Cut hot dogs into eight pieces each and set aside.
Grease a mini muffin tin and drop about a Tablespoon of muffin mix into each well (Note: I used a small cookie scoop).
Place one hot dog piece in the middle of each mini muffin well.
Top hot dogs with another rough Tablespoon of muffin mix, taking care to cover hot dog completely.
Bake at 425 degrees F for about 10-12 minutes or until set and likely golden. Remove from oven. Remove mini muffins from pan and place on wire rack to cool slightly. Serve warm or at room temperature with your favorite toppings.
Makes 4 dozen mini muffins.
The Cookie Princess
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