A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Ingredients
- cooking spray
- 1 package hot dogs , 16 ounce
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 0.5 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 0.25 cups vegetable oil
Instructions
-
1
Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
-
2
Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
-
3
Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
-
4
Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition Facts
Per serving
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