Step 1: Gather the Ingredients
Here's what you'll need:
8 hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
(Or replace flour & corn meal w/ 2 cups self-rising Corn Meal Mix)
1/4 cup lightly packed brown sugar
2 teaspoons baking powder
1 tsp salt
1 cup milk
1 cup finely shredded cheddar, Monterrey Jack or your favorite shredded cheese blend
1/4 cup vegetable oil
Step 2: Prep the Kitchen
Preheat oven to 425 degrees F (220 degrees C). Generously spray 2 24-cup mini-muffin (or 2 12-cup muffin) pans with cooking spray. Cut hot dogs into 4 pieces lengthwise and then chop them into small bite size pieces.
Step 3: Mix it Up!
Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, cheese and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups. Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes (cooking times may vary - keep an eye out for browning around the edges).
Step 4: Serve and Enjoy!
Serve with ketchup and mustard. Or wrap and add to everyone's lunchbox! Click here to download and print the instructions!
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