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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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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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