Thursday, June 9, 2011

For the kid in us all...

This post is about outside the norm for me, however, my dearest gave this dish RAVE reviews.  I saw a recipe for Corn Pup Muffins knew they would be an instant hit at home.  When I told him what I was planning on making, the response was, "What's the occasion??"  During and after many praises were made about the best dinner ever.  I find it kind of funny, cause all too often I get so caught up in the, "things have to be fancy/gourmet/sophisticated to be worth my time" mode that I forget how something so simple and fun can bring out the big kid in us all.  These little Corny Pups took no time at all and if you are a fan of corn dogs than you can't go wrong here.  If you have kids I'm sure these would be a hit.  I also think they'd make a fun appetizer to game night or almost any party.  Give 'em a try and let me know what you think.  Are we ever too old to eat like kids?  Enjoy!

3/4 cup yellow cornmeal

1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
1/3 cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces

Fiesta Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons dry taco seasoning mix

1. Preheat the oven to 400 degrees F.  Coat two 12 cup muffin tins (I did mini & standard) with nonstick cooking spray or line with paper liners.

2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a small spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.

3. Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce and/or mustard.

4. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

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