So I don’t think ground corn meal actually qualifies as a veggie… but let’s just go with it. This week’s WIAW recipe has nothing to do with healthy eats and has everything to do with the crazy things that a growing little peanut makes you crave.
For the last two weeks, I’ve been thinking and dreaming about corn dogs. Yes, those gross fried things on sticks that are basically one of the major food groups at your local county fair (besides funnel cakes). Well, it turns out that county fairs are really hard to come by in winter and there’s not one within a 200 mile radius of Boston at this time of year.
I needed to find a solution pronto (as pronto as 2 weeks later can be) and found an at-home, baked-not-fried solution for this ridiculous pregnancy craving. The best part about this recipe, besides that it wasn’t fried in a gallon of oil, was that it made bite size mini-muffins so I could indulge… but in moderation!
There are ways to lighten up this recipe, but if you have a hankering for a corn dog, I doubt that first thing on your mind is eating healthy. Right?
These were so tasty, even Rich indulged a little with me. I’ll definitely be making these again the next time a corn dog craving hits (hopefully not any time soon) or as an appetizer for our next get together (which our friends will probably think I’m crazy for).
… And don’t forget to check out my other yummy recipes!
- 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 4-6 all-beef hot dogs, cut into 1″ bites*
*Depending on the size of your mini muffin tin, you may need to use more! We used a 12-muffin tin plus some extra silicone cups we had, so we only used 4 hot dogs.
- Preheat oven to 375°F.
- In a large bowl, combine butter and sugar in a bowl, and whisk to combine. Add eggs then whisk well. Add buttermilk and whisk again until evenly mixed.
- In a separate medium bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk dry ingredients into wet ingredients in two batches. (It’ll be easier to mix evenly this way.)
- Grease the mini muffin tray with butter or cooking spray, and spoon approximately 1 tablespoon of batter into each cup.
- Place one hot dog bite into the center of each cup. Be careful not to push the hot dog all the way down because you want batter at the bottom of the muffin to hold the hot dog in. Trust me, you’ll know what I meant if you do it the wrong way. =)
- Bake for approximately 8-12 minutes, or until cornbread is golden brown. If cornbread isn’t yet golden brown, cook for an additional 1 – 2 minutes until golden brown.
- Let cool in the mini muffin tin before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Source: Duplicated from Iowa Girl Eats
Servings Per Recipe: 18 • Serving Size: 1 muffin • Calories: 166.1
Total Fat: 9.4 g • Cholesterol: 30.8 mg • Sodium: 228.8 mg
Carbs: 17.2 g • Dietary Fiber: 0.7 g • Protein: 3.7 g
WeightWatchers® PointsPlus™: 5 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.