Corndog muffins

Our friend Alicia had a great supper idea after swimming lessons this week, and we fixed it right away.  It was a hit!  We enjoyed the yummy taste of corndogs even though the county fair is weeks away. 

Here’s the cornbread recipe we used: 

Cornbread (mostly from Betty Crocker)

¼ c. margarine or butter, melted

1 c. milk

1 egg

1 ¼ c. cornmeal

1 c. flour

½ c. sugar

1 T. baking powder

½ t. salt

Preheat oven to 400.

Melt butter in cast iron skillet in oven, if you’ll be baking the cornbread in the skillet.

Otherwise, melt it in mixing bowl. (I use a 2-quart glass measuring cup)

Beat butter, milk, and egg together.

Combine dry ingredients, and pour all at once into liquid.

Stir until flour is moistened.

Pour batter into greased skillet, pan, or muffin cups (about ¾ full).

Bake 20-25 min. or until golden brown and toothpick comes out clean.

Makes 12 muffins, an 8x8 square pan, or 9” round pan.

To make the corndog muffins, we cut 4 hot dogs into thirds.  Next, we put a scoop of cornbread batter in each greased muffin cup, then a hot dog piece, then another scoop of batter.  It worked really well, and we enjoyed the muffins with ketchup and mustard for a quick supper.