Name: Mini Corn Dog Muffins with Creole Mustard Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 mini muffins
Ingredients: Nonstick cooking spray; 1/2 cup buttermilk; 4 tablespoons unsalted butter, melted and cooled; 1/4 cup sugar; 1 large egg; 1/2 cup yellow cornmeal; 1/2 cup all-purpose flour; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 4 all-beef hot dogs, cut into 1-inch pieces; 1/2 cup Creole or grainy mustard; 1/4 cup mayonnaise; 1 teaspoon honey; 1 teaspoon hot sauce; 1/2 teaspoon white wine vinegar

Directions

Watch how to make this recipe.

Special equipment:

a 24-cup mini muffin pan

Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
Serve the mini corn dog muffins warm with the mustard sauce.

Mini Corn Dog Muffins with Creole Mustard Sauce

Ingredients

Muffins:

Creole Mustard Sauce:

Directions

Special equipment:

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