Corn Dog Bites (Makes 24)
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ¼ teasp baking soda
- ¼ teasp salt
- ¼ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 4 hot dogs, cut into 1-inch pieces
- ketchup and/or mustard, for serving
- Combine egg, milk, and oil in a bowl, and whisk to combine.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
- Whisk into wet ingredients until mixture is smooth.
- Spray a mini muffin tin with non-stick spray, and spoon 1 Tbsp of batter into each cup.
- Place one hot dog piece into the middle of each cup.
- Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
- Cool in mini muffin tin for 5 minutes before serving with ketchup and/or mustard.
- Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
These mini muffins are incredibly easy to make and are the perfect type of finger food for your kid's birthday party or for a football party like Super Bowl. They go so well on their own or even with some ketchup or mustard. The sweet cornbread muffin is balanced by the salty hot dogs. I actually used 2 beef franks for Keith and 2 turkey dogs for me. To go along with this carnival-like treat, I made a simple green salad with tomatoes, cucumbers, carrots, and avocado chunks.