Mini Corn Dog Chili Toppers

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1 pkg favorite all beef hot dogs, cut in thirds

2 cups cornmeal (I like yellow for this but use what you have)

1 cup self-rising flour

2 Tbsp baking powder

1 Tbsp sugar

2 tsp baking soda

1 tsp salt

2 Tbsp melted butter

2 eggs

2 ½ cups buttermilk


Preheat oven to 425 degrees.

Mix dry ingredients, corn meal through salt in a large bowl.

Mix together butter, eggs, and buttermilk and add to dry mixture stirring to thoroughly combine.

Spray 2 muffin pans (24 muffins) with baking mix.

Fill each halfway (see photo) with muffin batter, add a hot dog fourth and top with a spoon more of cornmeal batter – you don’t have to cover it.

Bake for 12 to 15 minutes or until golden brown.

Serve with your favorite chili. or just a big dollop of mustard! You can’t go wrong! 

© Deer One Publishing 2021