I used to love pogos or corn dogs when I was young. A hot dog on a stick. Any food on a stick is great. No dishes! As I’ve gotten older, frozen food out of a box just isn’t the same. For some reason it just doesn’t feel as special as it did when I was younger. I did try to make pogos on a stick before. It was fun and tasted great but a lot of work and messy. These corn dogs are actually muffins and are a great compromise. The wonderful taste of a pogo but with less mess and hassle to make. I made these ones with sausage in them rather than hot in them but I think you can put whatever you like in them. I’m betting hotdog and cheese would be a tasty combination. Another modification would be sausages rather than hot dogs. That would a be a variation on the sausage roll, but I suspect still very tastey.
Corn Dog Muffins
Ingredients
- 1 1/4 c flour
- 3/4 c cornmeal
- 1/4 c sugar
- 1 tsp salt
- 1 tsp baking soda
- 3/4 c greek yogurt
- 2/3 c milk
- 2 large eggs
- 8 tbsp butter (unsalted)
- 6 sausages (precooked and cut in half)
Instructions
- Preheat oven to 400F. Grease mini-muffin tin or whatever muffin tin you have.
- In a large bowl, mix together flour, cornmeal, sugar and baking soda.
- Create a well in the middle of mixture.
- In another bowl, mix together yogurt, milk and eggs.
- Pour the wet mixture into the well in the dry mixture.
- Stir until incorporated. Do not over mix.
- Slowly pour melted butter into the mixture.
- Scoop mixture into the muffin tin.
- Insert a piece of sausage into the centre of each mixture.
- Bake for 12 minutes.
- Cool on rack for 5 minutes.
- Flip tin over and remove corn muffins.
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