Everyone loves those cute little pigs in a blanket, but I wanted to make them even better. A cornbread muffin makes the perfect wrap for a sliced hot dog, making these a great alternative to the original!
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1 cup buttermilk
1 egg, beaten
1/4 cup oil
2 cups extra-sharp shredded cheddar cheese
3-4 hot dogs, cut into 12 (1-1/4") pieces
Preheat the oven to 350°F. Coat each cup of a 12-cup muffin pan with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium-size bowl.
Whisk together the buttermilk, egg, and oil in another small bowl.
Whisk the wet mixture into the dry mixture until smooth. Fold in the cheese, and then divide the mixture evenly among the 12 cups of the muffin pan.
Place 1 hot dog piece, vertically, into the center of each muffin and then bake for 15-20 minutes. Serve warm.
This recipe is prepared using the Technique® 7-Piece Knife Block Set (K39858).
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