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Any blogger who has been baking for at least a year will tell you how embarrassing some of the first pictures were. Guess we have to all start somewhere, no? When I was going through my archive, I found some great recipes I completely forgot about, like these Corn Dog Muffins. I used to make these all the time before I moved out. I’ve made them twice since the redesign, so I want to share them with you again.


I love corn dogs, but I hate deep frying. It has nothing to do with the calories. I just hate disposing all of that used oil afterwards (lazy, I know!). These Corn Pup Muffins are their easy-bake cousins – a moist cornbread muffin with a slice of hot dog in the middle. The perfect accompaniment to chili or soup. They also pack a punch with the chili powder and cumin. Normally, I’d cut the recipe in half for six muffins, but it’s a little complicated with it calling for only 1 egg. No worries – if you don’t eat the extras, freeze them for later.



This is the picture posted back in 2007, about 2 months after starting this blog. Damn haha




Corn Pup Muffins

Corn Pup Muffins

Yield: 1 dozen

Cornbread Muffins with hot dog in the middle

Ingredients

  • 3/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 cup milk
  • 1 egg, beaten with fork
  • 2 Tbsp oil
  • 1/2 cup shredded Monterey Jack cheese
  • 4 hot dogs, cut into 1 inch pieces

Instructions

  1. Preheat oven to 400F. Line muffin pan with paper liners or coat with cooking spray.
  2. Stir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin, and garlic powder. Make a hole in the bottom of the bowl and pour in milk, beaten egg, and oil. Stir just until blended. Fold in cheese.
  3. Drop a spoonful of batter into each muffin cup. Place hot dog piece into batter. Fill with enough batter to cover the hot dog (You only need a small scoop to cover it or you won’t have enough for 12!)
  4. Bake 10-12 minutes. Muffins should be lightly browned and clean when toothpick is inserted. Let cool before removing from pan.

Did you make this recipe?

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© Carla Cardello
Cuisine: American / Category: Quick Breads + Muffins

Source: USA Weekend Newspaper – Nov. 10-12, 2006