There aren’t a lot of things in my parenting tool box that I would classify as brilliant, but of the few gems in there, this is one of them. It seems fitting to me that this brilliance is related to food as this seems to be where passion and excellence meet for me. When I’m making something for Mr. SweeterThing that I know the short people in our house will not eat, this is my go-to.
Here’s the problem.
I ate half the pan of these last night. I had a different dinner planned. A delicious one, a grown-up one. I had a dinner planned that involved sitting down to a place setting with silverware (gasp). Instead, I stood over the sink and fisted these bad boys into my mouth as if I hadn’t eat all day (come on. we all know that’s never happened.) So today I eat the leftovers of the grown-up meal I meant to eat last night. And without regrets, because when something so simple tastes so good, you just thank your lucky stars and move on with your life.
The beauty of dishes like this are that you can make them as healthy as you want or as guilty as you want. Mr. SweeterThing walked in and said “why did you ruin these with that whole wheat stuff?” And yet…..he stood by my side at the sink and devoured as many as I did. So…..ruined not so much, eh?
If you need to make these gluten-free- just substitute the flour with a cup-for-cup gluten-free flour blend. You need dairy free? Switch out the butter for coconut oil or margarine and the milk with soy or almond milk. Easy peasy. You’re welcome.
Mini muffin tin and corn bread batter.
Hotdogs of some kind. I used turkey dogs because it made me feel like a good mom. Next time it will likely be regular hot dogs because those are just stink’n delicious.
Chop up your hotdogs and gently press each one into your muffins tins filled with corn bread batter.
Bake at 350 for 15 minutes. I’m not sure why mine were so flat on top, except to say that the whole wheat flour is more dense and when I use white, devil flour its so delicious it brings tears to my eyes and they make a really pretty rounded top.
The kids think I’m SO SMART when I make these. They’re all “you’re magic, Mommy”. I’m all, “I know”. Hugs and kisses abound. There is clapping. It’s a great night.
I save the extras in a gallon sized plastic bag in the fridge and nuke for 15 seconds before serving to the kids. They go great in school lunches too.
Final random note: Mr. SweeterThing has kidnapped my fancy camera so I did all of this on my iPhone. And it’s old and outdated at that. Not too shabby Mrs. SweeterThing….not too shabby….
- 1 package of hotdogs, cut into small chunks
- 1/2 cup corn meal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 tsp. salt
- 1/3 cup oil
- 3 tablespoons butter, melted
- 1 1/4 cup milk (the more fat the better)
- 2 eggs
- Preheat oven to 350
- Mix up the cornbread batter until well combined and distribute among two greased mini muffin pans
- Press a piece of hot dog into the center of each muffin
- Bake for 15 minutes, until corn bread is done.