1 cup cornmeal (yellow, white or blue)
2 tablespoons sugar
1 tablespoon baking powder 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper
1 cup milk
1/4 cup vegetable oil 8-10 hot dogs, sliced into 1/4 inch coins 1/3 cup shredded cheddar cheese (optional)
Preheat oven to 425ºF. Spray two muffin pans with cooking spray and set aside.
In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and pepper.
In a separate bowl, combine the milk, eggs and oil- blend well.
Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the hot dog slices and cheddar cheese.
Fill the muffin cups 2/3 full with the chunky batter- try to evenly distribute the hot dog slices so you don’t end up with muffins minus dogs.
Bake in a 425ºF oven for about 15 minutes. They should look like they are just starting to brown around the edges. Remove from oven and let cool in the pans for five minutes. Remove the muffins from the pans and serve immediately.
Makes about 18 corn dog muffins.