Description
This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.
Ingredients
- ¾ cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup milk
- 1 egg, beaten
- 2 tablespoons canola oil
- ⅓ cup shredded Monterey Jack cheese
- 4 hot dogs, cut into 1 inch pieces
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ½ tablespoons dry taco seasoning mix
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
- In a large bowl
- stir together the cornmeal
- flour
- sugar
- baking powder
- salt
- chili powder
- cumin and garlic powder. Make a well in the center and pour in the milk
- egg and oil. Stir until well blended
- then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
- Bake for 10 to 12 minutes in the preheated oven
- or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
- To make the Fiesta Dipping Sauce
- whisk together the sour cream
- mayonnaise and taco seasoning mix until smooth. Serve immediately.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 12