We are always looking for new lunch ideas! My boys are getting to the stage where they eat a lot, and Aidan is really starting to outgrow peanut butter and jelly. Aidan (age 9) made these corndog muffins for lunch today – mostly by himself! We decided that this recipe was a winner!
I adapted this recipe from Laura’s corndog muffins at Heavenly Homemakers. She used buttermilk in hers, and we substituted regular milk. I also used 1/2 cup white flour and 1/2 cup whole wheat flour instead of 1 cup whole wheat flour. I was glad that I did, because while they were in the oven, I read the comments on her post and discovered that she uses fresh ground cornmeal and that her recipe does not work for many people! Ours came out great, and I’m wondering if the flour substitution helped with that.
Here’s how to make them:
Mix up the cornbread. These amounts will make 12 muffins. Might be good to double it and make some to freeze for quick lunches later!
1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. salt
2 T. honey
1 cup milk
1/4 cup melted butter
Stir all ingredients until just mixed. Fill 12 muffin cups about 2/3 full.
*Note: We used paper muffin cups, and the muffins stuck to them very badly. We had a little bit of cornbread batter left, so I made 3 more muffins without liners and just buttered the pan. They came out great!
Cut four hotdogs into thirds. Push a piece of hotdog into each muffin. The batter will bake up around the hotdogs. We wanted our hotdogs to be completely covered, so we should have put a little more batter in each cup.
Bake at 400 degrees for 20 minutes. I turned the oven down to 375 to compensate for our dark pan.
I cracked the eggs and melted the butter, but otherwise Aidan did the work! He can’t wait to do more baking, and I’m thinking that this could work out very well… As much as they eat, someone’s gotta help with the cooking!