I ran across this super-awesome idea recently over at Family, Stamping and Food. I just had to try it out and share it with you. My boys love corn dogs, and they are gonna dive into these like there is no tomorrow.
I decided to make full-sized muffins and double the recipe so that I would have some left to flash-freeze for a quick lunch or snack. I used...
2 Boxes Jiffy Cornbread Mix
2/3 c. Milk
2 eggs
6 Ball Park Bun-Length Turkey Franks (halved lengthwise and then sliced)
Mix it all up and let it sit for a few minutes (this allows the cornbread to rise a little, making it crown better while baking). Grease a muffin pan with EVOO, fill, and bake at 400* for 18-20 minutes. My stoneware pan makes pretty big muffins, I got 14 out of the recipe. Regular muffin tins will probably give you 16-18.
All you need is ketchup and mustard for dipping...YUM!
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I made these with regular all beef hotdogs and my franks were larger (there were probably three segments about 1 inch long in each muffin). My boys didn't care for the muffin part and pulled out the hotdogs so I haven't made them since but I thought they were delicious! BTW, I love your stoneware miffin pan and your beautiful green plate!
ReplyDeleteYou know, another friend of mine just told me that her kids did the same thing. Too funny. My oldest had 4 and asked for more (made him round out the meal with some fruit, lol), and my little guy ate one, too. You just never know what they will like.
ReplyDeleteThanks, the muffin pan is Pampered Chef and it is marvelous. The plate...if only I had a whole set! My everyday stuff doesn't photograph all that well.