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Corn Dog Muffins EDIT




Source of Recipe


KSL
Corn- Dog batter
Ingredients:

* 1 cup cornmeal
* 1-3/4 cups flour
* 2 tsp baking powder
* 2 tsp salt
* 1 egg
* 1/3 cup sugar
* milk
* 24 hot dogs & skewers
* oil

Method:

Combine cornmeal, flour, baking powder, salt, & sugar. Whisk in just enough milk to make a pancake batter consistency. Pat dry hot dogs with a paper towel & coat with flour. (this helps batter to stick to hot dog). Stick skewers in center of hot dogs and fry in preheated oil (around 375 degrees) until nice and golden brown. Drain excess grease on paper towels and serve.

· Most corn dogs are deep fried. But I found a cool corn dog maker that makes it so easy to make healthier homemade corndogs!

· SmartPlanet Corn Dog Maker - $24 from Amazon

• It cooks up to 6 corn dogs in minutes, simply prepare your favorite batter, dip, bake and enjoy!

· If you have the SmartPlanet Corn Dog Maker, use the same recipe as above, but instead of deep frying the hot dogs, follow the SmartPlanet instructions.
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Buttermilk Pancake Batter
Ingredients:

* 3 cups all-purpose flour
* 3 tbsp sugar
* 1 tbsp baking powder
* 1-1/2 tsp baking soda
* 3/4 tsp salt
* 3 cups buttermilk
* 1/2 cup milk
* 3 eggs; separated
* 1/3 cup butter melted & cooled slightly

Method:

Combine flour, sugar, baking powder, baking soda, & salt. Set aside. In another bowl whisk together buttermilk, milk, & egg yolks. Beat in cooled melted butter. Combine milk mixture with dry ingredients. In a separate bowl beat egg whites until stiff peaks form; fold into batter. Ladle batter onto greased skillet over med-high heat. Flip pancakes when bubbles form and are golden brown.
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Corn Dog Muffins
Ingredients:

* 2 (8-1/2 ounce) packages of cornbread mix
* 2 tbsp brown sugar
* 2 eggs
* 1 cup milk
* 1 (11 ounce) can whole kernel corn; drained
* 6 hot dogs chopped in 1/2 inch pieces
* 1 cup shredded cheddar cheese

Method:

In a large mixing bowl combine all ingredients except hot dogs. (batter will be thin) Stir in sliced hot dogs. Fill paper lined muffin tins 2/3 cup full & bake at 400 degrees for 15 minutes or until tops are light golden brown. Serve immediately. Store leftovers in fridge. Yield; 1-1/2 dozen muffins