The best Corn Dogs I have ever eaten came from a small stand just outside the grand-stand entrance to the West Virginia State Fair. Over the years, I made it a point to order one (or two) every time I went.
These weren’t frozen, micro-waved Corn Dogs. They deep-fried them on the spot and sometimes there was quite a line waiting. But it was worth the wait for the piping hot, sweet, delicious Corn Dogs (slathered with mustard, of course).
The only problem with eating one of those delicacies was when you had eaten the dog and pastry from the top and were down to the pointy stick. Now, to keep from jabbing the stick in the back of your throat, you had to eat it from one side or the other. In so doing, sometimes the other half fell off and you had to order another whole Corn Dog. Oh darn.
But there is nothing like a “fair” Corn Dog.
This week I saw an interesting recipe for Corn Dog Muffins – basically a Corn Dog without the stick. I made some, and though they could not possibly rival the WV State Fair Corn Dogs, they were good and easy.
Here’s how.
This recipe will make 18 regular-sized muffin cups or 12 larger ones. I used the larger muffin pans so I could squeeze in a few more hot dog pieces, and it made 12 large muffins. Large or regular, your choice.
Mix 2 packages of Jiffy Corn Bread Mix and 2 tablespoons of brown sugar. Make sure to break up the sugar beforehand to distribute it evenly. Whisk two eggs in a separate bowl and add a half-cup of milk, the 1 C grated cheddar cheese and blend until thoroughly moistened.
Next, spoon the mix into the cups (to about 2/3 full), then add the hot dog pieces (cut each hot dog into 5 or 6 sections) and put 4 or 5 in the large (greased) muffin cups or 3 or 4 in regular muffin cups.
Cook in a 400-degree oven for about 14 to 18 minutes until golden brown. Kids love ‘em, and I think you will, too.
Corn Dog Muffins
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 ½ cups milk
1 cup grated Cheddar cheese
12 hot dogs, cut in sections