Description
Delicious cornbread muffins filled with savory hot dog pieces, perfect for picnics and gatherings.
Ingredients
Scale
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 3/4 cup finely ground cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 3/4 cup sour cream
- 2/3 cup whole milk
- 2 large eggs (slightly beaten)
- 8 tablespoons unsalted butter (melted)
- 6 beef hot dogs (cut into 4 equal pieces)
Instructions
- Preheat the oven to 400° and spray the 24-cup mini-muffin tin generously with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking soda. Create a well in the middle of the bowl.
- In a separate small bowl, combine the sour cream, milk, and eggs. Pour these wet ingredients into the well and gently stir with a wooden spoon until they incorporate into the dry mixture. Do not overmix.
- Slowly stream in the melted butter and stir gently just until combined.
- Scoop a heaping tablespoon of batter into each muffin cavity, placing a piece of hot dog directly in the center of each.
- Bake for 12 minutes or until the muffins turn golden brown.
- Allow to cool on a rack for 5 minutes. Place a clean dish towel laid across the counter, and after the muffins have cooled slightly, turn them over onto the towel.
- Serve alongside yellow mustard or ketchup, and enjoy!
Notes
Consider using different types of sausages or adding shredded cheese for extra flavor.
- Prep Time: 15
- Cook Time: 12
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: corn dog, muffins, snacks, cornbread, hot dogs, party food
