Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup hot dogs, cut into small pieces
- Optional: mustard and ketchup for serving
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Fold in the chopped hot dogs gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
- Serve warm with mustard and ketchup if desired.
Notes
- For a spicy kick, add diced jalapeños to the batter.
- These muffins can be stored in an airtight container for up to 3 days.
- Try using different types of sausages or adding cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg