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
Ingredients:
·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

Directions:
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