So here is my confession. I really wanted to learn how to make homemade corndogs as a follow up on Thursday’s cornmeal post. (Yes you really CAN use corn/cornmeal in a LOT of different foods!) However, I got a little intimidated by the whole deep frying thing and I chickened out. But as I was looking at the corndog recipes I discovered that you can make corndog muffins and just bake them in the oven! So we had these for dinner and they were actually super easy and delicious!
![img_6647 img_6647](https://i0.wp.com/foodstoragemadeeasy.net/wp-content/uploads/2009/10/img_6647-250x166.jpg?resize=250%2C166)
Corndog Muffin Recipe:
Ingredients:
1 1/2 c. cornmeal (about 1 c. fresh ground popcorn)
2 1/2 c. flour (about 2 c. fresh ground wheat)
1/2 c. white sugar
1/4 c. brown sugar
4 tsp. baking powder
1 tsp. salt
2 eggs (can use powdered eggs)
2 c. milk (can use powdered milk)
8 oz shredded cheddar cheese
6 hot dogs cut in thirds
Directions:
Preheat oven to 400 degrees. Mix dry ingredients in large bowl. Beat eggs and milk in a separate bowl. Add to dry mix and add cheese just until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog chunk to each muffin. Bake for 14-18 minutes or until golden brown.
![](https://i0.wp.com/foodstoragemadeeasy.net/fsme/images/jodisays.jpg)
I cut my hotdogs into smaller chunks and it wasn’t as good that way. I also think next time I might try it with my buttermilk cornbread recipe and just stick the hotdogs and cheese into that batter. I LOVE that cornbread recipe better than any other. The kids LOVED this recipe and it is very filling so we had tons of leftovers.
![](http://foodstoragemadeeasy.net/wp-content/uploads/2018/07/jodi-profile-pink-round.png)
-Jodi Weiss Schroeder
http://foodstoragemadeeasy.net