My family loves hot dogs. In fact, when I turned 25 my mom asked if she could make me a special birthday dinner and I told her that all I wanted were hot dogs and skillet potatoes. I think she asked me if I was sure I wasn't turning six, but I'm easy like that.
These corn dog muffins are not fancy. But they're tasty and simple and great for a weekend lunch or quick dinner.
I used The Pioneer Woman's cornbread recipe, found here. Instead of shortening I always substitute butter. It tastes better (to me).
Preheat the oven to 450, evenly divvy up the batter into a greased muffin tin. Then cut up a package of hot dogs into thirds and lightly push them into the batter. I also think this would taste really yummy with sliced ham in place of the hot dogs.
Bake for about 20 minutes. That's it. Add a side of mustard and lunch is served!
Shared with: Today's Creative Blog, Tatertots and Jello