Gourmet Corn Dog Muffins

A sophisticated twist on the classic corn dog, these muffins are a delightful combination of sweet and savory flavors that will surely impress your guests.

Ingredients

1	cup Yellow Stone Ground Cornmeal (divided use)
2	teaspoons Brown Sugar (or white)
½	teaspoon Table Salt
1	teaspoon Baking Powder
⅓	cup Water, boiling
¾	cup Buttermilk
1	Large Egg, beaten
¼	teaspoon Baking Soda
4	teaspoons Vegetable Oil
½	cup Fresh Corn Kernels (optional)
1 ½	teaspoons Mustard Seed (optional)
5	to 8 Kosher Hot Dogs, chopped

Instructions

• 1. Preheat the oven to 450 degrees Fahrenheit. Place a muffin pan in the oven as it preheats.
  2. In a medium bowl, combine 1/3 cup of yellow stone ground cornmeal with 1/3 cup of rapidly boiling water to create a cornmeal mush with the texture of soft polenta. Adjust the consistency with more hot water if needed. This step enhances the corn flavor. Stir in buttermilk until smooth, then mix in the beaten egg.
  3. In another bowl, mix together the remaining cornmeal, brown sugar (or white sugar), table salt, baking powder, and baking soda. Set aside. Once the oven is heated and the muffin pan is hot, gently fold the dry ingredients into the cornmeal mush. Add chopped kosher hot dogs, such as Nathan's or Hebrew National.
  4. Remove the hot muffin pan from the oven and brush the insides with vegetable oil. Fill each cup of the muffin pan almost to the rim, about 3/4 full, with the batter.
  5. Bake the muffins until they are golden brown, approximately 20 minutes. Once done, remove the muffins from the pan and let them cool on a wire rack.

Jul 18, 2024