CHEESY CORN DOG MUFFINS

CHEESY CORN DOG MUFFINS image

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
11/2 cups buttermilk
1/4 cup vegetable oil
1 large egg
1/2 cup shredded Monterey Jack cheese
4 all-beef hot dogs, each evenly cut into 3 (or 9) pieces
For bite sized treats

Steps:

Preheat the oven to 400 degrees F. Spray a 12-cup (or two mini-) muffin pan with nonstick spray. Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a small bowl. Add the buttermilk mixture to the flour mixture just until the mixture is moistened. Stir in the cheese. Spoon the batter into the muffin cups, filling each about 2/3 full. Place one hot dog piece in the center of each cup. Bake until the cornbread is golden brown, 15-20 minutes. Serve warm. Tip: If you like, take a shortcut and use corn muffin mix instead of making the batter.