Serves 24
30 min
Mini Corn Dog Muffins with Creole Mustard Sauce
Recipe GLPR0cf3e4dec64755
Golden, savory mini cornmeal muffins studded with tender pieces of beef hot dog, served with a tangy Creole mustard sauce. These bite-sized treats combine a moist, slightly sweet cornbread with spiced mustard flavors—perfect as an appetizer or casual snack.
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Ingredients
Nonstick cooking spray
½ cup Buttermilk
4 tablespoons Unsalted butter, melted and cooled
¼ cup Sugar
1 Large egg
½ cup Yellow cornmeal
½ cup All-purpose flour
¼ teaspoon Baking soda
½ teaspoon Kosher salt
4 All-beef hot dogs, cut into 1-inch pieces
½ cup Creole or grainy mustard
¼ cup Mayonnaise
1 teaspoon Honey
1 teaspoon Hot sauce
½ teaspoon White wine vinegar
Directions
Preheat your oven to 375°F. Coat a 24-cup mini muffin pan with nonstick cooking spray.
In a medium mixing bowl, whisk together the buttermilk, melted and cooled butter, sugar, and egg until well blended.
In a separate medium bowl, whisk together the cornmeal, all-purpose flour, baking soda, and kosher salt to combine.
Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix, as this will result in tough muffins.
Fill each mini muffin cup halfway with the batter. Gently place one hot dog piece into the batter in each cup, pressing it slightly but not pushing it to the bottom.
Bake in the preheated oven for about 10 minutes, until the edges are golden brown and a toothpick inserted into the cornmeal portion comes out clean.
While the muffins bake, prepare the Creole mustard sauce by whisking together the Creole mustard, mayonnaise, honey, hot sauce, and white wine vinegar in a small bowl until smooth.
Remove the mini muffins from the oven and let cool briefly. Serve warm with the Creole mustard sauce for dipping.
