Ingredients
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Canola Oil
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1 cup Cornmeal
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1⁄2 cup all-purpose Flour
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1⁄4 cup granulated Sugar
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1 teaspoon Baking Powder
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Pinch of Salt
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2 large Egg
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1⁄2 cup Milk
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2 tablespoons plain Yogurt
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4 Hot Dogs
Directions
Snack time doesn’t always have to be a time for sweets—it can also be a time for sweet and salty! These corn dog bites are the best of both worlds with slightly sweetened corn muffins stuffed with a small piece of salty hot dog, which, by the way, give this snack a little protein boost, too.
I make a big batch of these at once and keep the rest in my freezer for when I need them. I also pack them for school lunch sometimes, which the kids love. Nothing beats a little taste of the summer country fair in the middle of a long school day.
Steps
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1
Done
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Preheat the oven to 350°F. Lightly oil a 24-well mini muffin tin and set aside. In a medium-size |
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2
Done
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Make a well in the center of the dry ingredients and add the eggs, milk, and yogurt. Whisk to combine well; the batter should have a consistency similar to that of pancake batter. |
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3
Done
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Ladle just enough batter to cover the bottom of each well of the prepared tin. Drop a piece of hot dog into each well and then cover with more batter, filling the well three quarters of the way (1⁄2 tablespoon should do the trick). Bake for 15 minutes. Allow to cool in the pan for 5 minutes before carefully transferring the mini muffins to a wire rack or the counter to finish cooling. Serve warm or at room temperature, or allow to cool completely before storing in a sealed container or resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months. |
