MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
CREOLE MUFFINS
A savory muffin, good with soup. For the American cheese, use something like Velveeta, or use all cheddar.
Provided by Outta Here
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Coat 12 muffin cups with nonstick cooking spray.
- In a small bowl, mix eggs, milk and butter.
- In a large bowl, combine remaining ingredients.
- Add the egg mixture to the flour mixture and stir just to mix (there will be lumps).
- Pour into muffin cups and bake for 25 to 30 minutes, or until done.
- Turn out onto wire rack and cool slightly.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 32.8, Sodium 234, Carbohydrate 13.2, Fiber 0.5, Sugar 1.2, Protein 3.7
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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