Thursday, March 22, 2012

Corndog Muffins

I've seen a couple of different pins on Pinterest for these Corndog Muffins.  I could only find one of them quickly when I was ready to make them, so I used the one that's shown at the bottom of this post.

Before cooking
Ingredients:
Jiffy cornbread mix (plus whatever it takes to make the batter)
hotdogs (Hebrew National is our favorite brand)
cheese
shortening to grease muffin tins
chili (optional but recommended)

Directions:
1.  Mix up the Jiffy cornbread batter.
2.  Cut up the hotdogs.  I cut them into "coins" rather than chunks for my daughter.
3.  Grease the muffin tins.
4.  Put about a spoonful or so of batter in the muffin wells.  Put in some hotdogs (I put 5 "coins."), add some cheese (I did not add enough), and top with more batter.
5.  Bake according to Jiffy directions.

I only had one box of Jiffy so I was only able to make 8 muffins.  We also had some hotdogs left over in the package.  I put them in a baking dish and baked them along with the muffins.  They came out perfectly cooked.

I wasn't sure if the cornbread muffins would be rather dry, so I heated up some Hormel chili with beans to eat on the muffins and/or hot dogs.  They definitely added to the meal.

Gracie ate one of the muffins at supper and enjoyed it.  When I gave her the two leftover muffins for lunch, she had her Grandma help her pick out the hotdogs and she ate those, leaving the cornbread.

Ready to eat!

This was an ok recipe.  I would not have wanted them plain, so I'm glad I added the chili.  I couldn't really detect the cheese, so I did not put enough.  Since Gracie picked out the hot dogs, I'm guessing she's not a big fan of the cornbread, either.  Maybe when she is older, she will like them better.  They would make a great make-a-bunch-ahead-and-freeze lunch for her.





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