This is a spicy and easy rendition of the illustrious corn dog. These are going to be very popular at your Superbowl party!
|1 cup||(250 mL) Flour|
|1 cup||(250 mL) Corn meal|
|2-5 tsp||(10-25 mL) Baking powder|
|1 tsp||(5 mL) Kosher salt|
|3/4 cup||(175 mL) Milk|
|1/3 cup||(80 mL) Honey|
|1/3 cup||(80 mL) Olive oil|
|1||Jalapeno pepper, seeded and finely diced|
|1/2 cup||(125 mL) Grated Old Cheddar cheese|
|5||Schneiders® Red Hots® Wieners|
|1/4 cup||(60 mL) Yellow mustard|
|2-3 tbsp||(30-45 mL) BBQ sauce|
|3-4 tbsp||(45-60 mL) Franks™ Red Hot® Sauce|
PREHEAT oven to 325°F (160°C). Lightly coat mini muffin tins with non-stick cooking spray. (Makes 28).
COMBINE all of the dry ingredients in a large bowl. Whisk together milk, honey and olive oil. Stir wet ingredients into dry to combine. Gently fold in jalapenos and Cheddar cheese.
SPOON filling into muffin tins to ½” (1.25 cm) from the top. Cut each wiener into six equal pieces. Press one piece into the center of each muffin. Bake in preheated oven for 12-14 minutes or until a toothpick comes out clean when inserted. Remove from oven and cool for about 5 minutes before turning out of the pans.
WHISK together the ingredients for the dipping sauce and serve with the warm muffins.
For a spicier version, leave seeds in the jalapenos
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