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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor, explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing. Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2 tablespoons brown sugar |
2 eggs |
1 cup milk |
1 can (11 ounces) whole kernel corn, drained |
5 hot dogs, chopped |
Directions:
1. In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
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