Now that Christmas is through, and we're all beginning to settle back into our previous routines, we've been keeping our lunches and dinners very simple. This is one of those so-simple-it's-ridiculous kind of meals. You cook a hot dog, chop it up, dunk it into a mini muffin tin loaded with prepared corn bread mix, bake it, and you're all set. Serve it up with some chopped veggies and fresh fruit slices. Boom. Lunch/Dinner is covered. My toddler inhaled this stuff, my husband ate most of them, and the few ones I had were exactly what I'd hoped they'd be: easy, inexpensive, and delicious.
I've been taking a little Christmas break this week from blogging - and I hope you are, too! Family is most important - soak them in as much as you can this week, and we'll be back on the food blog train again next week. Love you all, and hope you had a very Merry Christmas this week.
Mini Corn Dog Bites
makes 24 mini bites
beef hot dogs, boiled/cooked and patted dry
corn bread mix (I used Jiffy)
ingredients for corn bread mix (differs with whatever mix you choose)
non-stick cooking spray
mini muffin tin (mine has 24 cups per pan)
1. Preheat oven to temperature indicated on corn bread package. Prepare mix according to directions.
2. Chop hot dogs into small discs (I did about 4-5 slices per hot dog).
3. The easiest way to transfer the mix into the baking cups is with a piping bag. Fill piping bag without a tip, and then fill the mini cups with the mix about 3/4 the way. Press one hot dog slice into the center of each cup. Bake for half the time on package directions (these are little cups, and cook very quickly!) Check them halfway through. Pop cups out onto a baking sheet, and serve with ketchup/mustard/frysauce.
recipe source: Baking with Blondie