Monday, February 1, 2010
I have posted this recipe here today, corn dog muffins. It is one batch of corn bread, mix up the dry and add chopped hot dogs (aprox 2 per batch) into the mix. Then add the egg/milk/oil and mix quickly, do not overmix. I have cooked these with egg replacer and the rise is nowhere near as good. I do recommend egg and I use whole milk as well. Cast iron is the next ingredient, I preheat my pans while I mix. Then I put a tiny slice of real butter in each little space (that I am using, I didnt use all of the triangles of the 2nd pan) and then quickly put 1/3 cup of batter in each. It sizzles and browns imediately and bakes so well! They rise high in the first couple of minutes of baking time.
I grew up using cast iron and making corn bread. However, I never made the two together. I used a cast iron skillet for a lot of foods, and we ate a lot of cornbread. Cornbread and beans, cornbread and cabbage, cornbread and molassas... Good southern food! I recently tried the cast iron for cornbread and was amazed at the difference!
These corndog muffins make a great lunch and are easy to reheat. I freeze the extras in a ziplock bag and keep them for later.