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Sunday, February 10, 2013

Mini Corn Dogs

Corn bread batter
Hot dogs
Mini muffin tins

Corn bread batter:
½ c cornmeal
1½ c flour

2/3 c sugar

1 Tbsp baking powder

½ tsp salt

1/3 c oil

3 Tbsp butter, melted

2 eggs, beaten

1¼ c milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). 

Cut hot dogs into 3/4" slices. Lightly spray mini muffin pan. Pour prepared cornbread batter into muffin tins most of the way full. Press hot dog slices into batter. If desired, cover hot dogs with a little more batter. Bake at 350° for 15-16 minutes or until baked through. Bake extra batter in regular muffin tins. (If doubling the cornbread batter recipe, bake the extra in an 8x8" pan for 35 min.)

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