This week I am spending my time on vacation in Hilton Head Island, SC. So in preparation for the 15 hour drive I tried, and succeeded, in finding a unique and delicious dish I could make ahead and pack for my husband, brother and I to snack on.
Corn dog muffins were the perfect choice. The recipe might sound a little strange (think of a mix of hot dogs and sweet cornbread muffins) but the combination was a winner in our car on the way down.
To make this recipe you'll need the following:
- 2 packages (8-1/2 oz. each) corn bread/muffin mix
- 2 tbsp brown sugar
- 2 eggs
- 1 c. milk
- 1 can (11 oz.) whole kernel corn, drained
- 5 hot dogs, chopped (I used cheddar hot dogs for a bit of extra flavor)
In a large bowl, combine corn bread mix and brown sugar. Then, combine the eggs and milk. Stir that into the dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14-18 minutes, or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers. This makes 1-1/2 dozen. Enjoy!