Homemade Corn Dogs in a Muffin Shape! and Michael Pollan’s Cooked!

Hi everyone! I know what you’re thinking:  Corn dogs are terrible for you! Hey, well guess what? Not these! Sure, it’s not the most nutritious dinner but if your kids are jonesing for corn dogs filled with garbage additives, this is a great alternative if paired with a nice helping of vegetables. And who doesn’t like a cupcake shape?

My pickiest kid LOVED this so I will be making it again. I used my own cornbread recipe, added a bit of honey to it and used no nitrate hot dogs so my kids wouldn’t get sick!

I also want to share that Michael Pollan has a new book about the need to cook. He discusses many historical facts that we discuss here on tbk but I think he still needs my help:
 
 
Michael Pollan’s New Book

Please email him and tell him he needs my help to get people to be ABLE to get into the kitchen!!

Corn Dog Muffins:

4 beef, turkey, chicken or tofuhot dogs chopped up

Corn Muffins:
Dry ingredients:
1 cup stoneground cornmeal
1 cup unbleached flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
Wet ingredients:
1 cup skim milk
6 TBS melted butter (plus two more tsp for greasing tins-keep separate)
1/3 cup honey

Steps:
Preheat oven to 350 degrees
Combine all dry ingredients in one bowl
Combine all wet ingredients in another bowl
Mix the two and stir until fully combined
Grease a 12 cup muffin tin with the two tsp melted butter (use a bush or wet a napkin with the melted butter and rub into tins)
Divide the batter evenly in the 12 tins and then equally divide the cut up hot dogs and push them under the surface of the batter
Bake at 350 for 20 minutes until a toothpick comes out clean from center of muffin. Serve hot!

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