Corn Dog Muffins

Name: Corn Dog Muffins
Total time: 1800 s
Yield: 20 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 2/3 cup white sugar; 2 eggs; 1 cup buttermilk (can add 1tbsp white vinegar or lemon juice to whole milk); 1 cup cornmeal; 1 cup flour; 1/2 tsp baking soda; 4 hotdogs; 2 ears white corn (canned corn is fine, just drain well)

kairynel @kairynel

Makes approximately 20 muffins

kairynel @kairynel

Makes approximately 20 muffins

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Ingredients

30 mins

20 servings

1/2 cupunsalted butter
2/3 cupwhite sugar
2eggs
1 cupbuttermilk (can add 1tbsp white vinegar or lemon juice to whole milk)
1 cupcornmeal
1 cupflour
1/2 tspbaking soda
4hotdogs
2 earswhite corn (canned corn is fine, just drain well)

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Steps

30 mins

1

Melt butter in a medium size bowl in the microwave, 10 seconds at a time to avoid butter explosion.
2

Stir sugar into melted butter, then beat in eggs one at a time.
3

Add buttermilk, baking soda, flour, and cornmeal. Mix until well combined, but still has lumps.
4

Remove kernels from corn ears and microwave for 2 minutes, then drain and add to mix.
5

Spoon into muffin tins until slightly above halfway full. Cut hot dogs into 1 inch sections, then insert in center of each muffin.
6

Bake at 425°F for 15 minutes. For plain cornbread, pour mix into 8x8 pan and bake at 375°F for 50 minutes