Mini Corndog Muffins

Recipe by PSU Lioness
READY IN: 32mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Combine butter and sugar in a bowl, and whisk to combine.
  • Add eggs and whisk to incorporate.
  • Add buttermilk and whisk to incorporate.
  • In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
  • Whisk dry ingredients into wet ingredients in two batches.
  • Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
  • Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
  • Cool in mini muffin tin for 5 minutes before serving.
  • Serve with ketchup and mustard.
  • Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
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