Monday, January 13, 2014
To all my fellow corn dogs, have I got a great recipe for you! Corn Dog Muffins! Who doesn't love corn dogs? They're so familiar, so homey, so nostalgic. And these days, you can buy vegetarian and even vegan corn dogs in mainstream grocery stores. They're a popular food item!
I was browsing Pinterest one afternoon and saw someone pin a recipe for Corn Dog Muffins. I couldn't believe my eyes. It combined a food I love (corn dogs!) with a shape I love (muffins!). And in particular, mini muffins.
If you ask my family, they'll all tell you that I make everything tiny. I prefer making my cookies bite-size, cutting my brownies and blondies into tiny morsels, shaping bread rolls into small rolls, and using a mini muffin pan for everything from mini muffins (duh) to mini quiches, mini appetizers, and mini cheesecakes. I don't know if it's that I like to be able to eat the whole thing in one bite, or if I think mini just looks cuter, or if I feel like I can justify eating the whole thing because it's a smaller portion size (which doesn't really work in the end because I end up eating more than one), but whatever the reason, I'm obsessed with mini treats. The idea of reshaping a corn dog into a mini muffin is, therefore, pure brilliance.
It just so happened that we had a bunch of leftover uncooked hot dogs in the fridge from a recent barbeque. We had purchased a gigantic package from Costco and figured we'd find a way to use up whatever wasn't eaten that day. Well, turned out we had so many leftover hot dogs after the barbeque that we would be eating hot dogs for a long time if we didn't find a recipe or two that involved them. So, we not only made corn dog muffins, but another hot dog-themed dish that I hope to blog about soon! And we even tossed leftover hot dog slices into some quinoa one night. Sounds weird, but made for a great dinner! Good thing I really like hot dogs.
If you don't feel like making the batter from scratch, I bet a corn bread or corn muffin mix would work just fine, and follow the instructions for placing a hot dog slice on each muffin cupful of batter. And if you are vegetarian, or you keep kosher, use fake meat hot dogs (since the corn bread batter calls for buttermilk). This recipe made a LOT of mini muffins...far too many to eat in one sitting without a tummy ache. So we enjoyed them for a few more days to go along with lunch or dinner. To serve warm and re-crisp them (which is definitely the way to go), simply place the muffins in the toaster oven on a foil-lined tray for a few minutes. Works like a charm!
This is for all you kids out there. And by kids, I mean everyone.
Corn Dog Muffins
Recipe adapted from The Pioneer Woman
Makes 36-48 mini muffins or 12-18 standard muffins
1/4 cup vegetable shortening, melted and cooled
1 cup yellow or white cornmeal (I used white!)
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature (I used Saco Buttermilk Powder)
1/2 cup milk, at room temperature (I used nonfat milk powder and it worked great!)
4-6 hot dogs, sliced (see note in recipe instructions below for size of slice)
Preheat oven to 425 degrees F.
Combine cornmeal, flour, salt, baking powder, and baking soda in a large mixing bowl. In a separate, medium size bowl, combine buttermilk, milk, and egg. Add the wet ingredients into the dry ingredients and stir with a whisk until incorporated. Add the melted shortening to the batter and stir until the batter is smooth. Be sure the shortening has cooled off first or it will clump up into solid bits from attempting to mix with colder ingredients.
Grease or spray muffin pans. If using mini muffin pans, you'll probably need two pans of 24 cups each. If using standard muffin pans, you'll probably only need 1 pan of 12 cups. I made mini-sized. Fill each muffin cup a little more than half full. Drop one piece of hot dog in the center of each muffin cup. (For mini muffins, cut up the hot dogs into about 1/4-1/2-inch rounds and you'll probably only need 4 or 5 hot dogs; if using standard muffin pans, cut hot dogs into 1-inch slices and you might need all 6 hot dogs ).
Bake the muffins until the cornbread looks done and slightly golden on top, about 11-15 minutes. You want that crispy outside edge so it resembles a corn dog! Remove from the pan and serve warm with ketchup and mustard!
Step-by-Step in Pictures
Combine cornmeal, flour, salt, baking powder, and baking soda in a large bowl. Set aside.
Whisk the egg...
Add the buttermilk and milk to the egg, then add this wet mixture to the dry ingredients, then stir in the melted shortening...
Fill each greased muffin cup a little more than half full...
Chop up the hot dogs...
Carefully place a hot dog piece into the center of each muffin cup. Bake at 425 degrees F for 11-15 minutes, until golden...
Remove from the pan and allow to cool on a wire rack for a few minutes...
Dunk the corn dog muffin in ketchup and enjoy!