Cheesy Corn Dog Muffins

By Sprig Originals ✓ · cooked up in Sprig

All the fun of a corn dog with none of the deep frying. Sweet, buttery cornbread batter is studded with sharp cheddar and baked around chunks of hot dog in a muffin tin, so every one comes out golden on the outside and soft in the middle. They take about half an hour start to finish, freeze beautifully, and disappear from lunchboxes just as fast as they do off the dinner table.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 5 tbsp unsalted butter, melted

• 6 beef or turkey hot dogs
• 3/4 cup shredded mild cheddar cheese

Instructions

1. Heat the oven to 400°F. Brush a 12-cup muffin tin generously with some of the melted butter, or use paper liners, and set it on a baking sheet.
2. Slice each hot dog into 4 chunks, about 1 inch each, so you have 24 pieces. Pat them dry with a paper towel so they don't make the batter soggy.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a second bowl, whisk the milk, egg, and remaining melted butter until smooth.
4. Pour the wet mixture into the dry and stir with a spatula just until no dry streaks remain — about 15 strokes. Fold in the shredded cheddar. The batter should be thick and a little lumpy; do not overmix or the muffins turn tough.
5. Divide the batter among the 12 cups, filling each about three-quarters full. Press 2 hot dog pieces upright into each cup, nudging them down until just the tops peek out, then smooth the batter around them.
6. Bake for 16 to 18 minutes, until the tops are set and golden at the edges and a toothpick poked into the cornbread (not the hot dog) comes out clean. Cool in the tin for 5 minutes, then run a knife around each muffin and lift out.

Chef's tips

Nutrition (per serving, estimated)

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