Remember that sweet Oscar Mayer deal at Safeway a few weeks ago? So now that you have 10+ packages of hot dogs here’s a great recipe. And it freezes well. I’ve made up a few batches and they are great to have on hand for a quick snack or quick dinner. Remove from freezer and microwave for 30 seconds or until warm.
My family doesn’t like super sweet cornbread so we adapted this recipe to make it less sweet. And I used coconut oil and almond milk to make them dairy free.
Corn Dog Muffins
Adapted idea from here
1/4 cup coconut oil, softened (or butter)
1/2 cup honey
1 1/3 cups milk (or almond milk)
2 1/3 cups flour
1 1/2 T baking powder
1/2 cup corn meal
1 teaspoon salt
4 hot dogs
Head oven to 400 degrees. Place muffin cups in muffin tins. Mix together flour, baking powder, corn meal and salt until combined. Set aside. In a larger bowl mix cream coconut oil and honey, add eggs and milk until combined. Add flour mixture to liquid. Stir until just combined. Don’t over mix, will be lumpy. Pour into muffin tins 2/3 full. Cut hot dogs into thirds and place on top of corn bread mix. Push down slightly. Bake for 15 minutes or until golden brown. Let cool slightly. Note: You may have leftover batter. You can pour into a small dish for cornbread or make small mini-corn bread muffins.
*Let’s just state for the record that my food pictures will never come out as awesome as Emily’s. But at least you get idea of what they will look like
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