Ingredients
Method
- Mix the Dry Ingredients. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. This ensures everything is evenly distributed for a consistent rise.
- Mix the Wet Ingredients. In a separate bowl, whisk together milk, eggs, and oil. This creates a smooth, rich base for your batter.
- Combine and Stir. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, which can make muffins dense.
- Preheat and Fill. Preheat the oven to 350F and spray your mini muffin tins with nonstick spray. Divide the batter (approximately 2 tablespoons of batter per muffin) evenly among the mini muffin cups.
- Slice and stuff. Slice each hotdog into four pieces. Place one piece in the center of each muffin cup filled with cornbread batter.
- Drizzle and Bake. Drizzle the tops of the cornbread batter with honey. Bake for 12-14 minutes until the cornbread is set, and the tops of the hot dogs are crisp. Serve with your favorite dipping sauce and enjoy!
Nutrition
Notes
This recipe makes 32 muffins. A standard mini muffin tin only makes 24 muffins. You will need to use two separate silicone muffin molds, or work in batches to make the full recipe.