What did I learned from these little corn dog bites?
Everyone needs a little nostalgia in their life.
I grew up in Iowa. Each summer we headed to the State Fair for a few days of fun. And although I was never a huge fan of hot dogs I loved corn dogs. They were a must have at the State Fair. I haven't had a corn dog in years but this weekend I knew that was just what I wanted.
Some times the simplest things are the best.
Mr. J often takes my plans for dinner and tries to turn them into something more elaborate. An additional dish or a more complicated main dish. This can be fun and we have created some really memorable meals this way. However, when he doesn't get the chance to switch things up, we still have some really good meals. These corn dogs were just that. When I laid out this tray on the table for lunch Mr. J's eye's lighted up. Topped with a little mustard and ketchup these were the perfect bites for lunch. No fancy cheese or spices needed.
The recipe below is using our favorite cornbread recipe. It is slightly sweet. You can make these though using any cornbread recipe or box mix.
Corn Dog Bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake appetizer
Ingredients (12 muffins)
- 1/2 cup butter, melted and cooled
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup milk
- 1/4 cup plain yogurt
- 1 cup cornmeal
- 1 1/2 cup all-purpose flour
- 1 Tbsp baking soda
- 1/2 teaspoon salt
- 1 package of your favorite hot dog - you will need 6, halved
Preheat oven to 375 degrees. Whisk together melted butter, yogurt, milk, and eggs until smooth.
In a separate bowl, combine cornmeal, flour, sugar, baking soda and salt. Add dry ingredients into wet ingredients in two batches, stirring until just incorporated after each batch.
Fill paper-lined muffin tins 3/4 full. Gently place one hot dog piece in the middle of each muffin upright.
Bake for 15-18 minutes, or until toothpick inserted into the center comes out clean and the hot dog is slightly crisp.
Powered by Recipage