Mini Corn Dog Muffins

Mini Corn Dog

Mini Corn Dog

Mini Corn Dog Muffins

Makes 48 mini muffins

Corn bread recipe adapted from



1/2 cup melted butter

1/2 cup sugar

2 eggs

1 cup buttermilk (gebruik sommer amasi)

1/2 teaspoon baking soda (koeksoda)

1 cup cornmeal (maizina)

1 cup all purpose flour

1/2 teaspoon salt

8-10 vienna hot dogs, cut into bite size bits


1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Serve with side bowl of peppadews and cottage cheese

Plaas deeg in gespuite muffin pannetjie – druk vienna in die middel in.



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