Corn Dog Bites

This is not a healthy recipe.  There is butter.  A lot of butter.  And hot dogs.   All beef hot dogs.  And while they’re not fried, like traditional corn dogs, they’re small, which leads one to make the perfectly rational assumption that it’s perfectly fine to eat 12 at a time.

One of my favorite parts of Kansas’ yearly State Fair is the one I spend all season dreaming about.  I make sure I bring extra money – because, really, who can eat just one?  I scour the map, searching for the best vendor; sometimes, I’ll save them for last, sometimes I’ll jump right in.   Corn Dogs.  Heaven on a stick.

And who doesn’t love food on a stick?  It’s nearly hands free, there’s little to no mess, and let’s face it – it’s fun.  All the great foods in life come skewered on a stick: popsicles, suckers, kabobs, satay, fondue.     There’s even a cookbook I’ve had my eye on for a while – all food on a stick.   But these aren’t on a stick.  They’re even easier than that!  One (or two, depending on your need to look like a lady or your need to eat as many corn dog bites as you can.  For the record…I’m totally a lady…usually) bites, topped with ketchup.  Ready for another.

{This would have been the perfect Super Bowl recipe, but I don’t really think ahead like that.  Planning?  What a silly little made-up word!}

Corn Dog Bites
From Iowa Girl Eats
Makes somewhere between 30 and 48.  {It’s possible I ate some (a lot) before I counted them….}

1 cup melted butter
1 cup sugar
4 eggs
2 cups milk (the recipe calls for buttermilk, but since I didn’t have any, I substituted 2% milk and they tasted fine)
1 teaspoon baking soda
2 cups cornmeal
2 cups all purpose flour
2 teaspoons salt
16-20 all-beef hot dogs, cut into 1″ bites

Preheat oven to 375 degrees with the rack in the middle position.

In a large bowl, combine the butter and sugar, and whisk to combine.  Add the eggs, two at a time, and whisk to incorporate. Then add the milk and once again whisk until combined.

In a medium bowl, combine the baking soda, cornmeal, flour, and salt, and stir to combine.

Whisk the dry ingredients into the wet in two batches until all the dry has been incorporated.

Spray two mini muffin tins 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.

Bake for 8-12 minutes, or until cornbread is golden brown.  Cool in mini muffin tin for 5 minutes before serving.  If you only have one mini muffin tin, remove the corn dog bites to a cooling rack and refill the cooled tin with batter and hot dog and bake the remaining bites.

Either serve hot, or refrigerate and reheat (preferably in a 375 degree oven for a few minutes) before serving.

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