The Humpherys Family

Corn Dog Muffins

Recipe Added:  2/23/2013
1/4 cup shortning
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 cup buttermilk
1/2 cup milk
1 egg
1 Tbsp baking powder
1/2 tsp baking soda
6 whole hot dogs
Preheat oven to 425 degrees. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda to the wet ingredients. Stir into the dry ingredients. Add 1/4 cup melted shortening, slightly cooled, stirring constantly. Grease muffin tins of desired size and fill a little more than half full with batter. Cut a hot dog into pieces: small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins. Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard.
Notes
Picture shows mini muffins.
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