My house is a wreck, a complete and utter wreck. We just got back from our drive across the country to visit my family in Kentucky and Indiana, and now it looks like the contents of my car barfed all over the living room and kitchen. On top of all of the travel unpacking, I didn’t have any food in the house so I had to go to the store this morning; what empty space that was left is now filled with bags, boxes, and melons. Oh me, oh my.
I had an amazing trip and will share some of the details later in the week, but I wanted to share this recipe today. Mom and I like Pinterest a lot. We aren’t in the addicted category, but we love popping on and seeing all the cool ideas that fill page after page. We both took note of some mini baked corn dogs and decided to make them one day for lunch. They were great. I was surprised how much I liked them considering I don’t love hot dogs.
We have a fall party most years and I think that I’ll put these on the menu. They’ll go perfectly with a hot bowl of chili and some homemade root beer.
1 box Jiffy Corn Bread Mix (8.5 ounce box) 1 egg 1/3 cup milk 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp chili powder 4 hot dogs, cut into 6 pieces each
Preheat oven to 400 degrees. Grease mini muffin tins and set aside. In a medium bowl add the Jiffy mix, egg, milk, and spices. Whisk until completely combined. Spoon 2 teaspoons of the cornbread batter into each muffin cup and then gently press a piece of hot dog into the middle of each muffin. Bake for 8-10 minutes until the edges are lightly brown and the corn muffin is cooked through. Let the mini corn dogs rest in the pan a few minutes before removing.
Notes: The Jiffy corn bread mix was surprisingly sweet. I like a sweet and salty combo, so I enjoyed it. If you like your cornbread or corn dogs less sweet then you might want to try a different brand of corn bread mix.