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Corn Dog Muffin Cups
Rachel Kim

Corn Dog Muffin Cups

A 12-cup muffin tin shrinks the cafeteria corn dog into a home-oven lunch with the same sweet corn coating and mild hot-dog center. Preheating the greased tin starts browning the edges, while a short piece of hot dog in every cup keeps portions consistent. There are no sticks to manage at the table.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 6 fully cooked beef hot dogs halved crosswise
  • Ketchup and yellow mustard for serving

Method
 

  1. Heat oven to 400°F and place a well-greased 12-cup muffin tin in the oven for 5 minutes.
  2. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl.
  3. Whisk buttermilk, eggs and melted butter separately and fold into the dry mixture.
  4. Divide batter among the hot muffin cups and press one hot-dog half upright into each center.
  5. Bake for 14 to 16 minutes until golden and a tester in the cornbread comes out clean.
  6. Cool for 5 minutes, loosen the edges and serve with ketchup and mustard.