Homemade Corn Dog Muffins Recipe — Baked not Fried
My husband does not agree but I think baking is the way to go in most cases simply because it's healthier. He prefers "authentic" cooking styles. I prefer a healthier meal but one that still tastes damn good. I'm slowly working him in. One day I hope he'll have a greater appreciation for baked goods. Until then, I'll feed my baked goods to my kids.
My daughter, a very picky eater, loves those Stair Fair corn dogs. I hated the thought of feeding them to her but when she refuses to eat anything else, I fold. So. I thought, "Hey, at least let me give her a bit of a healthier corn dog." So, here's my baked version of a corn dog. My kids both approved. I thoguht they were great and my hubby... well he did eat them. =)
4 cooked hot dogs or sausage links
Corn Bread Batter*
1/4 cup all-purpose flour
1/4 cup corn meal
2 tbsp sugar
1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1tbsp vegetable oil
*If you're in a Jiffy, there's always boxed mix. There are a lot of preservatives in the boxed stuff but I mean, you are eating hot dogs so...
1. Preheat oven to 400˚.
2. Boil, grill or warm up hot dogs in microwave (:30). Cut hot dogs into thirds.
3. Mix flour, corn meal, sugar, baking powder, and salt together. Stir in milk, egg, and vegetable oil.
4. Spoon batter into lined muffin tin; fill 1/4 of the cup. Place one hot dog third into each cup. Top off with remaining batter and bake for 10-12 minutes. Store in ziplock bag to keep moist.
Yields: 12 corn dog muffins
Here are the polka-dotted muffin liners and I highly recommend a muffin pan that comes with a lid. It makes storage and transportation much simpler.