featured-images-68One of the things I love about living in Atlanta is all the street fairs in the summer. (Granted, it is demonstrably past summer, but there’s cornbread here, so I’m tying this in to Thanksgiving.) Everyone seems to have his or her favorite street fair food. For instance, my friend Shannon will not leave without having funnel cake. One of my favorite street foods is the glorious morsel known as the corn dog.

I don’t know whether it is the combination of sweet, crunchy corn batter paired with juicy savory hot doggy goodness or just the universal appeal of food on a stick, but I love corn dogs. So you can imagine my excitement when I stumbled across a picture featuring a corn muffin and hot dog all in one. I was about to scroll past it when I realized what I was looking at and stared in awe. That afternoon I whipped up these beauties. I took a bite and I think my eyes rolled up in my head from delight. Also, the hot dog was really hot, so I may have burned my mouth a bit… Then I took a picture and sent it to my neighbor, who made some for her kids for dinner. The corn dog muffin revolution has begun!

As a note, I believe most recipes online call for this to be made with jiffy corn muffin mix. I went ahead and adapted a corn muffin recipe by Ina Garten for my own purposes rather than starting with a mix. This recipe makes approximately 24 muffins.

Corndog muffin (1 of 10)

3 C all-purpose flour
1 C medium or coarse cornmeal
2 tbsp baking powder
1 1/2 tsp salt
3/4 C whole milk
3/4 C buttermilk
1 stick unsalted butter, melted and cooled (but still liquid)
2 eggs, XL (large would likely be fine. If you have L eggs that are on the small side)
approx 5 – 6 hot dogs (sausages would also work, if that’s your thing. However, they should probably be pre-cooked like most hot dogs are before using them in this recipe.)

 

Corndog muffin (3 of 10)

 

Preheat the oven to 350º F and line a  muffin tin with papers or, in my case, mini brioche paper pans.

In a large bowl, combine the flour, salt, cornmeal and baking powder.

In a separate bowl (or large measuring cup), whisk together the milk, buttermilk, cooled butter and eggs.

 

Corndog muffin (5 of 10)

 

Stir the milk mixture into the dry mixture until it all just comes together.

 

Corndog muffin (2 of 10)

 

Cut each hotdog up into 4 or 5 pieces, depending on the size of your muffin tin. I ended up with enough batter for about 30 muffins rather than 24, thus the extra hot dog.

 

Corndog muffin (6 of 10)

 

Scoop batter into each of the muffin tins and press a hot dog piece into the middle of each one. Press the hot dog pieces into the batter, but you want to keep a layer of batter between the hot dog and the bottom of muffin tin (or paper).

 

Corndog muffin (7 of 10)

 

Cook the muffins for 20 to 25 minutes. It will take a little less time than a muffin normally would since you don’t have to cook the batter all the way through the middle and the hotdog only needs to be warmed up. So check often to get your preferred level of done-ness. I happen to have a 24 cup muffin tin, but if you are using two 12 muffin tins on different cooking racks, make sure to switch them about half way through so everything gets cooked evenly.

Corndog muffin (8 of 10)

 

When they are finished cooking, take the muffins out of the oven and let sit for a few minutes before turning them out onto a cooling rack.

You might be tempted to eat one right away. I don’t blame you, just try not to burn your mouth on delicious piping hot hot dog like I did.

Corn Dog Muffins
 
Recipe By:
Ingredients
  • 3 C all-purpose flour
  • 1 C medium or coarse cornmeal
  • 2 tbsp baking powder
  • 1½ tsp salt
  • ¾ C whole milk
  • ¾ C buttermilk
  • 2 eggs, XL (large would likely be fine. If you have L eggs that are on the small side)
  • approx 5 hot dogs
Instructions
  1. Preheat the oven to 350º F and line a muffin tin with papers or, in my case, mini brioche paper pans.
  2. In a large bowl, combine the flour, salt, cornmeal and baking powder.
  3. In a separate bowl (or large measuring cup), whisk together the milk, buttermilk, milk and eggs.
  4. Stir the milk mixture into the dry mixture until it all just comes together.
  5. Cut each hotdog up into 4 or 5 pieces, depending on the size of your muffin tin.
  6. Scoop batter into each of the muffin tins and press a hot dog piece into the middle of each one. Press the hot dog pieces into the batter, but you want to keep a layer of batter between the hot dog and the bottom of muffin tin (or paper).
  7. Cook the muffins for 20 to 25 minutes. It will take a little less time than a muffin normally would since you don't have to cook the batter all the way through the middle and the hotdog only needs to be warmed up. So check often to get your preferred level of done-ness.
  8. When they are finished cooking, take the muffins out of the oven and let sit for a few minutes before turning them out onto a cooling rack.
Notes
* I ended up with enough batter for about 30 muffins rather than 24, thus the extra hot dog.
** I happen to have a 24 cup muffin tin, but if you are using two 12 muffin tins on different cooking racks, make sure to switch them about half way through so everything gets cooked evenly.

*** You might be tempted to eat one right away. I don't blame you, just try not to burn your mouth on delicious piping hot hot dog like I did.