Mini Cornbread Dogs (Print Version)

# Ingredients:

→ Cornbread Mixture

01 - 1/2 cup all-purpose flour
02 - 1/2 cup finely ground yellow cornmeal
03 - 1 teaspoon baking powder
04 - 1/4 cup melted butter
05 - 1 egg
06 - 1/2 cup buttermilk
07 - 1/4 teaspoon baking soda
08 - 1/8 teaspoon salt
09 - 2 tablespoons white sugar

→ Main Filling

10 - 5-6 hot dogs, sliced into 1-inch chunks

→ To Serve

11 - Relish
12 - Ketchup
13 - Mustard

# Instructions:

01 - Heat the oven to 375°F and coat a mini muffin tin lightly with baking spray.
02 - Stir together flour, cornmeal, baking powder, baking soda, sugar, and salt in a big bowl until they’re well combined.
03 - In another bowl, whisk buttermilk, butter, and egg until blended smoothly.
04 - Combine the wet ingredients into the dry mix and stir until you don’t see any lumps.
05 - Slice hot dogs into small 1-inch pieces, enough to get 20 pieces.
06 - Spoon batter into the muffin tin compartments, then gently press a hot dog piece into the center of each well.
07 - Pop the tray into the oven for 8–10 minutes until the cornbread is golden and passes the toothpick test.
08 - Use a small spatula to lift them out of the pan and enjoy warm with your choice of relish, mustard, or ketchup.

# Notes:

01 - Store leftovers in the fridge inside a sealed container for up to 4 days.
02 - Makes 20 mini muffins, giving you just the right cornbread-to-hot dog balance.
03 - You can eat these cold straight from the fridge or warm them up.

Back