Cornbread is a much loved accompaniment in our home to chilli, stew or soup. When our oldest son started school and requested cornbread in his lunch, it had me thinking of a way to include it that would be filling, kid friendly and fun. And so the “double dog” cornbread muffin was born. I took your classic hot dog Weiner and cut it up into roughly 1 inch pieces and then cooked them inside my regular cornbread muffins. The kids enjoy them in their lunch with a little container of ketchup for dipping. It really makes the cornbread recipe a bit more versatile, as you can make a few without hot dogs for those that prefer to have regular cornbread. Here’s how to do it!

Make a batch of cornbread batter(see below for recipe) and cut up a package of hot dogs into 1 inch pieces. Spray muffin liners with non-stick cooking spray and preheat oven to 350 degrees.

Fill muffin cups with batter using a medium cookie scoop.

Gently push 2 hot dog pieces into the centre of each muffin cup and bake for 25 minutes, swapping muffin pans halfway through cooking time, or until tops begin to go golden brown. (If cooking just cornbread, follow the cook time on the cornbread recipe). If you have any hot dog pieces leftover, you can add them to your muffin cups. My kids find it fun to find a random 3rd “dog” hiding in their corndog muffins, it adds to the fun as not all of them have it.

Let cool on a rack and pack into a lunch container for the day or freeze for up to 3 months.

Cornbread

A perfect bread to accompany a homemade chilli or stew

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish, Snack

Cuisine American

Servings 24 muffins

Equipment

• 1 Hand mixer

Ingredients

  

• 1 1/2 Cups Cornmeal
• 2 1/2 Cups Milk
• 2 Cups All purpose flour
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1 Cup white sugar
• 2 Large eggs
• 1/2 Cup Vegetable oil
• 1/4 Cup Honey

Instructions

 

• Preheat oven to 400°F and lightly grease muffin liners
• In a mixing bowl, add cornmeal and milk and let stand for 5 minutes.
• In a separate bowl, whisk flour, baking powder, salt, and sugar together
• In cornmeal bowl, mix in eggs and oil until smooth
• Slowly add dry ingredients into the wet ingredient bowl
• Pour into muffin cups or mini silicone loaf pans
• Bake muffins 15-18 minutes or until golden brown. Bake mini loaves 25-30 minutes or until golden brown and a toothpick comes out clean.

Keyword bread, fall baking