Monday, May 10, 2010

But Is She Really Thrifty: Corndog Muffins

These are delicious!  You CAN use two boxes of Jiffy, but having all of the ingredients in my pantry was just cheaper (and tastier!).  This recipe made about 2 dozen corndog muffins.

Cornbread Muffins

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk (I make my own with 1 T. lemon juice per 1 cup milk)
  • 1/2 tsp. baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 4 hot dogs (the cheaper the better)
Preheat the oven to 375.  Use some nonstick spray on your muffin cups (or use silicone kind). Add the lemon juice to one cup of milk so it can start to "sour" into buttermilk.  Melt the butter in a large bowl. Stir in the sugar and add in the eggs and beat it all together. Add the baking soda into the milk and then add that to the egg mixture.  Add the flour and cornmeal and salt leaving a few lumps. Let it sit for a few minutes. Cut the hot dogs into 4ths.  Fill the muffin cups 2/3rds of the way full with the cornbread mix and drop one quarter of a hot dog in it. I covered the hot dogs up with just a tiny bit of cornbread because I wanted the hot dog to be a "surprise" for the kids.  Bake for 12-18 minutes or until golden on top.  YUM!

1 comment:

  1. so awesome. i'm definitely going to try these with veggie dogs.