Corn Dog Muffins


1/4 cup shortening
1 cup yellow cornmeal
1/2 cup all purpose flour
1 tsp salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tbsp baking powder
1/2 tsp baking soda
6 whole hot dogs


Preheat oven 425 F.

Combine corn meal, flour, and salt in a mixing bowl. Combine the liquid ingredients including the milk, buttermilk and egg in a separate bowl. Add baking powder and baking soda to the wet ingredients. Stir the wet ingredients to the dry and then add a 1/4 cup of melted shortening to the bowl, stirring constantly.

Grease the muffin tins and fill a little more than half full with batter. Cut hot dogs into 1 inch pieces and add to each muffin.

Bake cornbread until done, about 10-12 minutes. Remove from pan and serve with ketchup and mustard.


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