I saw this lady I know that works at Wal-mart and remembered that I’d shared this recipe with her. She’s since tried it and she found it most enjoyable. So has my friend that works at Starbucks. The best part of this recipe is that the corn-dog muffins are baked, instead of deep-fried. And there’s more in these muffins than what the average corn-dog would contain.
I apologize for not having a picture for these yet. I didn’t have the camera handy the last time I made them, so I’ll have to update this post when I make a batch of these babies.
What you’ll need:
Cornbread (recipe can be found on just about any bag of cornmeal)
1 cup yellow cornmeal
1 cup all-purpose flour
2 to 4 Tbsp sugar
4 tsp baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients in a large bowl.
Add wet ingredients and beat well.
1 can Mexicorn, with liquid
4 chopped hot dogs (any type)
1 Tbsp. dehydrated onions
1 small can of fire-roasted green chilies
First, pick out all of the woody bits in the can of green chilies. Trust me, nothing ruins your dining experience like biting into something tough and fibrous. Once picked clean, put the green chilies into the batter.
Add the other ingredients to the cornbread batter and mix well.
Spray muffin cups and pour batter into each one, filling 3/4 of the way. Be sure you get a little of each “chunky” ingredient in the cups. And don’t worry if you have more batter than muffin cups. Just bake your first batch and repeat this step.
Bake the muffins until golden brown, and the middles of the muffins spring back up when touched.
When cooled enough to handle, serve these as you would any corn-dog. Mustard, ketchup, or both are great on the muffins, although you can eat them without just as easily.
I’ve been tempted to top these with chili and cheese too.
As I’ve said, these muffins are adored by those that have tried them. They’re easy to pack in your lunch, easy to eat, and a little less “guilt causing” since they’re baked.