madnad

Another item that was made to take to our late night picnic at Wollaton Hall, were these little beauties. Described by my good friend Alasdair as “the food of the Gods themselves”. This might be an extravagant claim, but they were really good! Especially with the Tomato Jam I also made (more about that later).

Not quite as crunchy maybe as a corndog, but without a stick they are much more convenient for picnics, parties or even lunch boxes.

Corndog Muffins

Serves 12

Ingredients

  • 110g Unsalted Butter
  • 225g Cornmeal
  • 375g Plain Flour
  • 110g Caster Sugar
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Large Free-range Eggs
  • 480ml Whole Milk (or Buttermilk)
  • 3 Thick Hot Dogs (cut into 1" pieces)

Directions

1. Melt the butter and put to one side to cool
2. pre-heated oven 200°C/400°F/Gas 6
3. Mix together the flour, cornmeal, salt and baking powder and sugar in a large bowl
4. In a separate bowl, mix together the milk, eggs and cooled butter
5. Pour the wet ingredients over the dry ingredients, and stir until just mixed. Do not over mix as this will make it tough
6. Grease a 12 hole muffin pan, and spoon a heaped tablespoon into each hole
7. Push a piece of hotdog into the centre of each well, not quite down to the bottom
8. Spoon the remaining mixture on the top of each hotdog
9. Bake in the oven for 20 minutes until lightly golden and springy to the touch
10. Lift from the muffin pan, and place on a cooling rack to cool completely
Author:

Leave me a comment...

This site uses Akismet to reduce spam. Learn how your comment data is processed.