We are in the most beautiful season of the year in New Hampshire. It is fall, the leaves are changing to the most gorgeous colors going from green to red, yellow and orange…do you know what else that means? Football and Fairs! Cooler nights too! But back to football and fairs, both of those things scream corn dogs! No fried corn dogs here…but I can assure you these are just as tasty. Robby and Jim could attest to that but they both have their mouth full as they just devoured a full batch of these little babies! Yup! NONE left! growing boys!
INGREDIENTS
1 box of your favorite corn bread mix and the ingredients needed to make the batter. I really like this brand.
1 package of your favorite hot dogs (I used Hebrew National)
DIRECTIONS
Mix the cornbread batter as directed also following heating oven instructions. Grease two mini muffin pans (24 in total).
Fill the muffin tins up 3/4 of the way up the tin set aside. I used three Hebrew National hot dogs cutting each hot dog into eight pieces. Place one hot dog piece into each mini muffin tin pushing the hot dog into the batter but not all the way to the bottom. Bake as directed on the cornbread mixture box. Mine took 13 minutes. Let cool in pan for two minutes. Serve warm with you favorite corn dog condiment. Our house is a mustard only house!
Enjoy,
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