Corndog Cups

Submitted by ratherbeswimmin

"In ‘The Muffin Tin Cookbook’ by Brette Sember"

 

• Ready In: 53mins
• Ingredients: 16
• 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.