4 | 52 Mini Corn Dog Muffins

Sounds like something you would make for a kid's birthday party, right?

Or - if you live in the US - for a Super Bowl party.

I just made it for grown-ups. For dinner.
To go with soup & salad. And no Super Bowl.

Is that ridiculous? Nah.
It's just party food without a party. And that's totally normal.

Mini Corn Dog Muffins

From Iowa Girl Eats

Makes 48 Mini Muffins

113 g (1/2 cup) melted butter

100 g (1/2 cup) sugar

2 eggs

240 ml (1 cup) buttermilk

1/2 teaspoon baking soda

160 g (1 cup) cornmeal

128 g (1 cup) all purpose flour

1/2 teaspoon salt

8 all-beef hot dogs, cut into slices

 Before                                                                                After

• Preheat oven to 190°C (375°F).
• Whisk together melted butter and sugar.
• Add eggs and whisk to incorporate. Add buttermilk and whisk until smooth.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
• Grease a mini muffin tin and spoon 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (until golden brown). Cool in tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

My modifications:

None.

But. I only have one 24 mini muffin tin and one 12 mini muffin tin. For the muffins in the 24 tin I could only use 1 teaspoon of batter and half a slice of hot dog because they are so small. Too small for this recipe. Plus, the beef sausage you can easily get here is bigger in diameter than hot dog sausages....

There was a bit of batter left in the end and I used it for 2 regular sized muffins, sticking 5 slices of sausage in each (see picture below). I think this is what I will do for the whole batch next time. It just gives a better corn bread-sausage-ratio, in my opinion.

The taste:

Like very good, moist, spongy corn bread with a hint of sausage :)

Bigger really is better for these, in my opinion. Especially if you don't make them for a party.

Is there any party food that you like to eat even without a party?

46/52 Green Onion Jalapeño Cornbread

Thanksgiving and cornbread are inseparable.

But cornbread without Thanksgiving is possible and highly recommended.

Since we don't celebrate Thanksgiving like in the States (at least not on the same date and not in the same way), we don't have a choice but to eat it whenever.

But to all my American readers: Happy Thanksgiving! I hope y'all will have a wonderful celebration on Thursday (with lots of cornbread)!

Green Onion Jalapeño Cornbread

Adapted from Epicurious

100 g (3/4 cup) flour

100 g (3/4 cup) cornmeal

50 g (1/4 cup) sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

4-6 green onions, thinly sliced

2 teaspoons jalapeños, minced with seeds

310 ml (1 1/4 cups) buttermilk

2 eggs

57 g (1/2 stick) butter, melted

• Preheat oven to 175°C (350°F).
• Combine flour, cornmeal, sugar, salt, baking powder, and baking soda.
• Stir in onions and jalapeños.
• Whisk together buttermilk and eggs, then whisk in melted butter.
• Add buttermilk mix to dry ingredients and stir until just combined.
• Pour batter into prepared pan and bake for about 25 minutes. Let cool.

My modifications:

None. Except for using other kinds of chilis since jalapeños are, unfortunately, not widely available here.

The taste:

It does taste good. But ... (and it's a big but) ... way too moist and spongy. I know, usually it is a good thing if a cake or something like that is moist. But in my opinion, cornbread has to be more dry and crumbly. If you think so as well, this cornbread is not for you. It really does taste good, just not how I like my cornbread. 

What do you bake for Thanksgiving?