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Author Notes: This recipe can be made with a mix, but is so much better made from scratch. Variations are endless, Lil’ Smokies can replace the hot dogs, red pepper flakes or jalapenos can spice them up. White or yellow cornmeal can be used but yellow gives the muffins the authentic “State Fair Corny Dog” appeal. —shearpamela
cup Yellow Stone Ground Cornmeal (divided use)
teaspoons Brown Sugar (or white)
teaspoon Table Salt
teaspoon Baking Powder
cup Water, boiling
Large Egg, beaten
teaspoon Baking Soda
teaspoons Vegetable Oil
cup Fresh Corn Kernels (optional)
teaspoons Mustard Seed (optional)
5 to 8
Kosher Hot Dogs, chopped
- Preheat oven to 450 degrees, place muffin pan in the oven as it heats.
- Add 1/3 cup of the cornmeal into a medium bowl, pour 1/3 cup rapidly boiling water into to make a cornmeal mush. It should be the texture of soft polenta. If too stiff add more hot water. (This step intensifies the corn flavor.) Stir in buttermilk until smooth, then stir in the beaten egg.
- Mix together the remaining cornmeal,sugar, salt, baking powder and baking soda. Set aside until oven temperature is ready and muffin pan is hot, then gently stir dry ingredients into the cornmeal mush. Add chopped kosher hot dogs (I like Nathan’s or Hebrew National)
- Remove muffin pan from the oven and brush the insides with the vegetable oil. Pour batter into the cups almost to the rim, about 3/4 full.
- Bake until golden brown 20 minutes. Remove from muffin pan to cool on a wire rack.
- This recipe was entered in the contest for Your Best Picnic Dish