Because I have three little kids, I’m always on the lookout for fun, “kid-friendly” dinner ideas. This one definitely meets that criteria! I made these Corn Dog Mini Muffins last night for dinner…and after a little hesitation about what was covering their beloved hot dogs, the kids came around. My daughter was upset at first because she saw the hot dogs sitting out and couldn’t understand why I wouldn’t let her have a PLAIN hot dog! She did NOT want the corn muffin surrounding it, but, as usual, I held firm and told her she needed to try the corn dog muffin first and see what she thought before she formed an opinion. After trying it, she then declared, “I like corn dog muffins” and ate three of them. (In order to get the second two, we witnessed a mini meltdown over the insistence that she at least ‘try’ the zucchini and squash. She clearly, REALLY wanted another corn dog muffin, because it took a long time and many tears….but she eventually ate all of her zucchini and squash.) (Note: I never make my kids eat anything they don’t want…but if they want seconds of something else, then they need to eat what is already on their plates…or at least come really close. I hate to see food go to waste.)
Corn Dog Mini Muffins
(Recipe adapted from: Weelicious, by Catherine McCord)
- 2/3 cups white whole wheat flour
- 1/3 cup cornmeal (Organic is ideal.)
- 1 T baking powder
- 1/4 tsp salt
- 1 egg (local, pastured is ideal)
- 1-2 T honey
- 1/2 cup milk (I used organic whole milk)
- 1 T olive oil
- 2 hot dogs (I buy Applegate Organic Grass-Fed Hot Dogs. They are expensive, but MUCH better quality.)
- Oil, for greasing the muffin tin (I used my olive oil sprayer)
Preheat the oven to 400 degrees. Combine the flour, cornmeal, baking powder, and salt. In another bowl, mix the egg, honey, milk and olive oil. Pour the dry ingredients into the wet and mix together. Spray a mini muffin pan with olive oil and put 1 tablespoon of batter in the bottom of each cup. (Do just a few at a time to make sure you have enough batter for each muffin.) Then layer a 1/2 inch slice of hot dog in the center of each and cover with another tablespoon of batter. Bake for about 7-10 minutes, or until golden. Serve with organic ketchup or mustard.
And how great is it that our side dishes last night were all straight from our garden?!? Cherry tomatoes, cucumbers, and sautéed zucchini and squash (in olive oil with a bit of salt). The veggies made for a great addition to our meal…even if the kids would only touch the tomatoes and cucumbers! I enjoyed everything, at least!
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