Corn Dog Muffins

Simple cornbread baked in muffin tins with a hot dog in the middle.  Simple, fun and kid-friendly and these are not fried, they're baked!

Ingredients

• 1/4 cup shortening
• 1 cup yellow cornmeal
• 1/2 cup flour
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 Tbs baking powder
• 1/2 tsp baking soda
• 6 whole hot dogs

Preparation
Preheat oven to 425 degrees.

Combine cornmeal, flour, and salt in a mixing bowl.  In a separate bow, combine, buttermilk, milk and egg. Add baking powder and baking soda to the wet ingredients.  Stir in the dry ingredients.  Add 1/4 cup melted shortening, slightly cooled, stirring constantly.

Grease muffin tins (whatever size you want) and fill them a little more than half full with batter.  Cut a hot dog into pieces, small rounds if using mini muffin tins, 1-inch slices using larger muffin tins.

Bake until cornbread is done, about 10 - 12 minutes.  Remove from the pan and serve with ketchup and mustard.

Tupps Tidbits:  you can use sour milk in place of buttermilk

The recipe was easy and delicious!  Next time we will make these in mini muffin tins and serve as an appetizer.  These are not sweet, if you would like a little sweetness to them, you should add a couple tablespoons of sugar.  KEEPER in our house!

where did we find this one?  thepioneerwoman.com