Ovi and I were talking about all of the food we loved as kids, and corn dogs were really high on the list. The ones from our childhood usually came in a giant frozen box. Toss them in the microwave, and 2 minutes later you would have a meal on a stick. They were rubbery, salty, and …..strangely delicious. They either came out of the freezer, or from a hot dog stand in the mall where they are deep fried to greasy perfection. Come to think of it, I’ve actually never had a homemade corn dog until we whipped up these little cuties. I never looked at the nutrition information (what kid would), but I am willing to bet large sums of money that these little homemade versions are infinitely better for you.
Lightening up this recipe was simple. Swap the frying for baking, and the butter for applesauce. They were nostalgic, delicious and perfect for sharing. Nothing rubbery or greasy here, only moist tender deliciousness. These would be fun to serve at your super bowl party. Kids and grown-ups alike will gobble them up. They’re lightened up, but if you don’t spill the beans, no one will be the wiser. The cornbread is moist with a bit of sweetness and the hot dogs have that perfect snap and salty bite. Serve them up with the traditional ketchup and mustard, or you can be a fancy-pants like Ovi and eat them with barbecue sauce.
Recipe makes 28 mini muffins. Nutrition info is per piece.
|Calories: 59 - Carbs: 9g - Fat: 1g - Protein: 3g - Fiber: 1g - Sodium: 70mg – Sugar: 2g|
My muffin tin only accommodated 24 mini muffins, but I had enough batter left over to make 4 more. I opted to just make regular sized muffins, and enjoy them as a cook’s treat.
- Mini Muffin Pan
- Toothpick (for testing muffins)
- 1 package mini hot dogs (I used lean turkey with natural casing) or regular hot dogs cut into 1 inch pieces.
Be sure to buy fully cooked hot dogs. They’ll be in the oven for a very short amount of time
For the cornbread mix:
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 2 eggs
- 1 cup milk
- 1/3 cup unsweetened applesauce (vegetable oil or butter as a substitution are fine)
- 1/4 cup sugar
- 1/4 teaspoon salt
- Pre-heat your oven to 400 degrees F
- In a large mixing bowl stir together flour, cornmeal, salt, and baking powder
- In a separate bowl whisk together eggs, milk, applesauce and sugar
- Gently mix together wet and dry ingredients, stirring only to coat. Be careful not to over mix here or you will have tough, dry muffins. Just like with biscuits/scones the key is to be gentle with the batter. There will be small lumps in your batter, and that is perfectly fine.
- Prepare your muffin tin by spraying liberally with cooking spray. If your pan has the tendency to stick, consider using mini muffin liners.
- Using a tablespoon, fill each muffin cup 3/4 full. Be sure not to fill all the way to the top.
- Insert 1 hot dog piece into each muffin
- I opted to slice off the very end of my mini hot dogs so that they would stand up straight. Of course, this is optional. If you’re cutting up full size hot dogs, they’ll be flat on one side anyhow
- Bake at 400 F in the center of your oven for 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean
- You really need to check on these just before the 10 minute mark. Every oven is different, and overcooked cornbread is very dry. My oven runs a bit cool, so I needed just over 15 minutes.
- Remove from pan while still very warm to avoid over-cooking
I had a bit of cornbread batter left over, just enough for 2 medium sized muffins. I tossed in the cut off hot dog ends and poured into a greased ramekin. It baked for about 20 minutes, and was a delicious little cooks treat.