Fried food is usually delicious, isn’t it! I have to agree. We love our fries, pakoras, fried chicken and oh yes, the good old corn dogs… and that’s just the start of the list. However, we are trying to adopt slightly healthier eating habits. Let’s not get all wound up here. I’m just talking about changes like baking instead of frying where possible, consuming a little less oil and so on. And yes, I will continue enjoying the occasional helping of fried food. So I decided to try a baked version of the corn dogs – Corn Dog Muffins.
This recipe is an absolute star. I was a little apprehensive when I started out. Because I’m sure all of us have found atleast one such baked substitute recipe that seems so promising but is nothing like the original. I know I have. This recipe is nothing like that. It is so delicious and knowing it is baked and not fried lets you enjoy this treat even more. My husband loves these muffins. He is actually happy to skip the sausage in the centre and eat just the cornbread by itself. It is that tasty. Unlike some corn dog batters, this is NOT a sweet one, which works out really well for us. We prefer it savoury.
I hope you give this recipe a try and if you do, don’t forget to serve this up with some mustard and ketchup.
Corn Dog Muffins
Adapted from: The Pioneer Woman
1/4 cup butter, melted
1 cup yellow cornmeal
1/2 cup all purpose flour
1/4 – 1/2 tsp salt
1 cup buttermilk
1/2 cup milk
1 tbsp baking powder
1/2 tsp baking soda
6 whole hot dogs (I used cocktail franks)
Preheat the oven to 200ºC.
Cut the hot dogs / franks into pieces long enough to stand in the centre of the muffin.
Melt the butter and leave it to cool a little while you get the other ingredients together.
Combine corn meal, flour and salt in a bowl.
In another bowl, combine the buttermilk, milk and egg.
Add the baking powder and baking soda to the milk and egg mix.
Stir the wet ingredients into the dry ingredients.
Add the slightly cooled, melted butter and stir well.
Spray the muffin tray with some oil.
Pour the batter into the muffin tin to fill about 2/3 of the tin.
Place the hot dog / frankfurter pieces in the middle of each muffin.
Bake until cornbread is cooked. It should take about 10-12 minutes.
Serve up with some mustard and ketchup.
These muffins keep very well in the fridge. My plan was to use it for a snack through the week. They were finished well before the week was. All we did was warm it up before eating.