Ingredients
Scale
- 1¾ cups cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup honey
- 1½ cups buttermilk
- 2 large eggs
- ¼ cup vegetable oil
- 3 veggie hot dogs, cut into ½-inch coins (turkey or beef hot dogs work too)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the honey, buttermilk, eggs, and oil.
- Pour the wet ingredients into the dry ingredients and whisk until fully combined.
- Grease mini muffin tins with cooking spray, butter, or oil.
- Spoon about 1 tablespoon of batter into each mini muffin cup.
- Place one hot dog slice, cut-side down, in the center of each cup.
- Top with another tablespoon of batter, covering the hot dog slice.
- Bake for 14 minutes, or until lightly golden.
- If desired, insert popsicle sticks after baking and serve warm.
Notes
- Boxed Cornbread Mix: A boxed cornbread mix works well as a shortcut. Prepare enough batter for about 40 mini muffins and begin at Step 5.
- Hot Dog Options: Veggie, turkey, beef, or chicken hot dogs all work well.
- Serving Ideas: Serve with ketchup, mustard, honey mustard, or barbecue sauce for dipping.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Reheat in the oven, air fryer, or microwave before serving.
