Little Corn Dog Muffins
Carrots, Celery, and Pimiento Cheese
Ingredients
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ½ cup shredded Cheddar cheese
- 2 Tbsp sugar
- ½ cup milk
- 3 Tbsp butter, melted
- 1 large egg
- 5 hot dogs, cut into 1-inch pieces
- ¼ cup mayonnaise
- 2 Tbsp barbecue sauce
- 1 tsp honey
- ½ tsp mustard
Instructions
- Preheat oven to 375°F. Spray 20 cups of a (24-cup) miniature muffin pan with baking spray with flour.
- Stir together flour, cornmeal, cheese, and sugar in a large bowl.
- Whisk together milk, melted butter, and egg in a small bowl; add to flour mixture, stirring just until blended.
- Spoon about 1 Tbsp mixture into each muffin cup. Push 1 hot dog piece, cut side up, into center of each muffin cup.
- Bake 15 to 20 minutes or until edges are golden brown.
- Meanwhile, mix together mayonnaise, barbecue sauce, honey, and mustard. Serve with corn dog muffins.
Side Dish Ingredients
- 2 carrots
- 2 stalks celery
- ½ (12-oz) container pimiento cheese
Side Dish Instructions
- Cut carrots and celery into sticks. Serve with pimiento cheese for dipping.
Kid-Friendly Meal Plan
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