Wednesday, May 29, 2013

Corn Dog Muffins

I lovelovelove trashy eats, especially ones that are fried and on a stick.

I remember my first corn dog. I was about 16 and at a friend's house. He grabbed a box of Pogo's out of the freezer and popped them in the oven, as I stared with bewilderment at this beautiful pre-made creation. I had never had a corn dog before -- can you believe it? After briefly cursing my parents for failing me in the food education department, I ate about 3 of them. And then felt like crap. But I knew, despite the stomach pains and food sweats, that I had stumbled upon something wonderful.

Since then I've refined my fair food palate and much prefer the non-store-bought variety. But corn dogs can be messy and annoying, and I can be lazy and in need of instant gratification, so I whipped up a batch of corn dog muffins instead when the craving for something delightfully trashy hit this week.

They don't quite hit the same spot the greasy version on a stick does, but they are really, really tasty and totally capture the flavour of corn dogs. I think these will be popping up in my kitchen for a long time to come.

Corn Dog Muffins

Yields 12 – 16.

1/2 cup butter, melted
1 1/2 cups cornmeal
1 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs, lightly beaten
1 cup cheddar cheese, grated
2 hot dogs, sliced into 12 pieces

Preheat oven to 400F and grease a standard muffin pan.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make a well in the middle and add the butter, buttermilk, and eggs. Mix until just combined. Gently fold in the cheese.

Scoop the batter into the muffin tins, about 2/3 full. Bake for 8 minutes, then press a hot dog piece into the center. Bake for an additional 8-10 minutes, until golden brown.  Allow to cool slightly before removing.


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