Cheesy Corn Dog Muffins

Cheesy corn dog muffins are an easy and portable snack that’s sure to satisfy kids of all ages. You can eat them hot or cold!

Cheesy Corn Dog Muffins
Cheesy Corn Dog Muffins

Cheesy Corn Dog Muffins

 

½ cup sliced celery (1-2 stalks)

½ cup chopped onion

1 tbsp extra virgin olive oil

Cheddar cheese jalapeno cornbread batter, unbaked

4 bacon-wrapped cheese hot dogs

Preheat oven to 350℉.  Coat a 12-ct muffin tin with cooking spray.

Heat olive oil in a skillet over medium heat.  Add celery and onion and saute until tender, 5-7 minutes.  Turn off heat and allow the mixture to cool.

Mix cheddar jalapeno cornbread batter according to directions.  Stir in cooled vegetable mixture just until blended.  Put 2 tbsp batter into each muffin cup.

Slice each hot dog into 4 pieces.  Gently press one slice into each muffin cup.  Top with one additional tbsp of batter.

Bake for 10-12 minutes or until golden brown.  Cool on a rack for 5 minutes and remove muffins from the tin.

Serve with honey mustard dipping sauce if desired.

16 muffins, 190 calories per muffin

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  After baking 12 muffins, I baked the rest of the ingredients in 5” cast iron skillets.  Divide and spread the remaining batter into 2 skillets.  Slice the last hot dog into 12 slices. Lay 6 on top of each skillet, pressing them into the batter.  Spread pushed up batter over hot dog slices.  Bake for 10-12 minutes or until golden brown. Allow to cool for 5 minutes before removing from the pan.

Hack: ½ cup of chopped frozen onions can be substituted for fresh onion in this recipe.

Hack:  Reconstituted dehydrated vegetables can be used in this recipe.

Hack: Check the produce department of your local grocery store for loose celery stalks to avoid having to buy an entire package.  If they aren’t on display, ask the produce clerk if they are available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

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Homemade Pigs In A Blanket

Lily-Rose: Kindergarten Cook is at it again! This time she and her cousin create homemade pigs in a blanket that will be a hit with the whole family.

Homemade Pigs In A Blanket

 

1 lb mild pork sausage

1 cup flour

1 cup cornmeal

1 tbsp baking powder

½ cup sugar

½ tsp salt

2 eggs

1 cup milk

¼ cup honey

¼ cup butter, melted

 

Preheat oven to 350℉.

Heat a skillet over medium heat.  Add sausage and cook, breaking up pieces, until fully cooked, 10-14 minutes.  Drain off grease and allow to cool completely.

Mix together flour, cornmeal, baking powder, sugar and salt.

In a separate bowl, whisk together eggs, milk, honey and butter.  Add to flour mixture and mix until blended.

Stir in sausage.

Place 3 (12 ct.) silicone pig molds sheets on cookie sheets and coat with cooking spray.  Fill each mold with the cornbread mixture.

Bake for about 15 minutes or until a toothpick inserted in the center of one comes out clean.  Allow pigs to cool completely before removing them from the mold.

Serve warm with honey mustard or ranch dipping sauce, if desired.

 

Yield:  36 pigs, 100 calories per pig

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Tasty Baked Featherbed Eggs

What to do with leftover cornbread? How about a “corny” twist on savory bread pudding? Featherbed eggs are the answer to a simple meal any time of the day!

Featherbed Eggs

Featherbed Eggs

Course Breakfast, brunch, lunch, Main Course
Servings 1
Calories 240 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.
  • Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.
  • In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.
  • Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes. 
  • Serve immediately.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen, tightly wrapped for up to 2 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword baked breakfast, bread pudding, breakfast, breakfast casserole, brunch, corn bread, cornbread, cornbread egg bake, eggs, leftovers, quiche, savory, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Pair this casserole with barbecue beans for a hearty and healthy breakfast!

Cheddar Cheese Jalapeno Cornbread

Cheddar cheese jalapeno cornbread is a slightly sweet quick bread with a hint of spice. I love to serve it with baked beans!

Cheddar Cheese Jalapeno Cornbread

Cheddar Cheese Jalapeno Cornbread

Course Bread, side
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¼ cup maple syrup or honey
  • 4 tbsp butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1 cup jalapeno pepper. minced

Instructions
 

  • Preheat the oven to 425℉.  Coat a 9x9 baking pan with cooking spray.
  • In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder and salt until combined.
  • In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just moistened.
  • Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.
  • Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly before cutting.
  • Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.
  • Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.
Keyword bread, cheddar cheese, cheese, corn bread, cornbread, jalapeno, pepper, quick bread, spicy

Did you know?  Jalapeno peppers contain capsaicin which has many health benefits!

Suggestion: This cornbread pairs nicely with homemade barbeque beans.  Use leftover cornbread to make featherbed eggs.

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