Calling all state fair food enthusiasts! A carnival classic is getting a DIY makeover with this recipe for Easy Homemade Mini Corn Dogs.
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites (Pictured are Open Nature brand nitrate free all beef hot dogs)
Preheat the oven to 375 degrees. Whisk together butter and sugar.
Add eggs and stir well.
Add buttermilk and continue to whisk together.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
IMPORTANT: Be sure to first spray a mini muffin tin with non-stick spray (or use a silicone muffin pan), and then spoon 1 tablespoon of batter into each mini muffin cup.
Place one hot dog bite into the middle of each muffin cup.
Bake for 8-12 minutes at 375 degrees or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini corn dog muffins.