Friday, November 15, 2013

corn dog mini muffins

Yet another Ed Approved Meal to add to the wall. This one is pretty easy. Actually, I'm starting to think that the easier meals that I make are the ones he prefers. Go figure. This is a play on corn bread and corn dogs, both of which he enjoys very much.
Ed likes his cornbread sweet, so this is a relatively sweet corn bread, but not too bad. But it's fairly easy to whip together and you can add extra sugar or salt if you'd like.
The liquids are pretty easy too- just egg yolks and milk AND buttermilk.
That looks pretty good. Yep.
The batter is enough to fill 1 full size muffin tin or 1 mini muffin tin. Either way, it'll make a bunch.
I've seen people use full size hot dogs- I'm using all beef Lil' Smokies. Cut those bad boys in half and they should be the perfect size.
Alrighty. That looks perfect. Into the oven these go and then...
Look at these guys! Sorry about the picture, it got all foggy from... something. I dunno what. But I didn't notice until several pictures later.
They're pretty sturdy- sturdy enough that you can dunk them in ketchup or mustard- or even barbecue sauce!
Corn Dog Mini Muffins
1 cup cornmeal
1/2 cup flour
1/4 cup shortening, melted
1 teaspoon salt
2 Tablespoons sugar
1 cup buttermilk
1/2 cup milk
1 egg
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 package all beef Lil Smokies

Preheat oven to 425 degrees. In a large bowl, combine together flour, cornmeal, salt and sugar. In a seperate bowl, whisk together buttermilk, milk and the egg. Stir in baking powder and baking soda. Add wet ingredients to dry, then mix in shortening until smooth. Spoon cornmeal batter into greased mini muffin tins about 3/4 of the way up. Cut each Lil Smoky in half and place 1/2 in the center of each tin. Place in preheated oven and bake for 10-12 minutes or until golden brown. Enjoy!