Sunday, October 16, 2011

Jalapeño Cheddar Corndog Muffins

Jalapeño Cheddar Corndog Muffins are the perfect side to serve with chili since the cornbread texture is ideal for soaking up extra liquid in fall soups/stews! I love combining the flavors of jalepeños, cheddar cheese, and hot dogs into one delicious cornbread muffin.

Jalapeño Cheddar Corndog Muffins
·2 cups yellow cornmeal
·½ cup water
·1½ cups milk
·1 TBS lemon juice
·2 TBS melted butter
·1 egg
·1 TBS sugar
·1 tsp salt
·2 tsp baking powder
·1 tsp baking soda
·10-12 pickled jalapeño slices, chopped
·1 cup shredded cheddar cheese
·4 beef hot dogs, cut into thirds

Preheat oven to 375˚. Grease 12 muffin tins with butter. In a large bowl, combine ingredients from cornmeal to baking soda. Stir well until no clumps remain. Fold in jalapeño pieces and cheddar cheese. Pour about ¼ cup of batter into each muffin tin. Place a third of a hot dog into the middle of each muffin tin, then bake for 20 minutes.

Yield: 12 muffins


Becky @ the Mixing Bowl Diary said...

what a fun idea, baking the hot dog into the corn muffin. i will have to give this a try soon. i know my kids will love this idea!!

thanks for stopping by. I hope you enjoy the cornbread hamburger buns if you give them a try!!