Corndog Cups

In ‘The Muffin Tin Cookbook’ by Brette Sember

• Ready In: 53 mins
• Serves: 8

Ingredients

• 1  cup cornmeal, plus
• 2  tablespoons cornmeal
• 1⁄4 cup all-purpose flour, plus
• 1  tablespoon flour
• 1⁄8 teaspoon salt
• 1⁄4 cup  vegetable oil
• 1⁄2 cup skim milk
•  black pepper, to taste
•  dry mustard, a pinch
• 1⁄4 teaspoon baking powder
• 1  tablespoon sugar
• 3  hot dogs, roughly chopped
• 1  tablespoon ketchup
• 1  tablespoon yellow mustard
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon brown sugar

Directions

1. Preheat oven to 400 degrees and prepare 8 regular muffin cups by spraying with cooking spray.
2. Mix cornmeal, flour, salt, vegetable oil, milk, pepper, dry mustard, baking powder, and sugar together in a bowl.
3. Divide among muffin cups and press into the bottom and up the sides of the cups.
4. Bake 10-13 minutes until crust is set.
5. Mix hot dogs, ketchup, mustard, Worcestershire sauce, and brown sugar in a bowl, then divide among cups.
6. Bake for 10 minutes until hot dogs are hot.