Shortly before lunch time Red asked me to make him some more muffins. My first thought was, I have to make lunch not muffins. Then I decided to whip up a batch of these muffins. I served them along side some watermelon slices and Red was very pleased with his lunch.
This is the sort of thing that grosses me out but my son will just eat up.
1 batch of corn bread muffin batter
2 tablespoons brown sugar
1 can (11 oz) whole kernel corn, drained
5 hot dogs, chopped
Mix the brown sugar, corn and hot dogs into the corn bread batter. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 14-18 minutes or until golden brown.
Note: I sometimes forget to add the brown sugar and Red still gobbles them up so I suppose if you want to omit the brown sugar you can.
Alternate recipe using boxed mix:
2 packages (8-1/2 oz each) corn bread muffin mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 can (11 oz) whole kernel corn, drained
5 hot dogs, chopped
Combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs.
Fill greased muffin cups 3/4 full. Bake at 400 degrees for 14-18 minutes or until golden brown.
Serve immediately or refrigerate.
I was trying to get some pictures when a certain baby just could not resist any longer and stuck her fingers right in. 
3 comments:
Awesome! Red Chief would love these.
I did something like this in a pie plate. I think mine needed more hot dog. I like the muffin idea better - more crispy edges, and easier for little hands. Lots of fun!
Sounds pretty good!
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