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My kids love hot dogs. They could eat hot dogs morning, noon, and night. And for dessert? Corn dogs, baby! Yours too? Try this version. It’s baked, and tastes surprisingly like the real deal.
Preheat your oven to 350ºF. Spray two 24-count mini muffin tins with vegetable spray.
Bring in the kiddies folks, this is math in action! Cut the hot dogs, crosswise, into sixths for a total of 48 hot dog pieces. Set aside.
Prepare the corn batter. In a medium bowl, mix the flour, cornmeal, baking soda, salt, and brown sugar. In a measuring cup, combine the buttermilk, vegetable oil, and eggs. Whisk to blend. Pour the wet into the dry and stir to just barely combine. Pour in the melted butter and finish mixing to combine.
Spoon about half a tablespoon of batter into one prepared muffin cup. Insert a hot dog piece, upright, and push down a bit to let the batter pool up and around the hot dog piece. Top with another half tablespoon of batter to cover. Repeat with the remaining hot dog pieces and batter.
Bake at 350ºF for 20–25 minutes or until golden brown.
Enjoy with ketchup and mustard!