This recipe uses yogurt instead of oil and is pretty darn healthy (I mean. Besides the hot dog part.) I wouldn’t use it to make a loaf of cornbread all by itself, but the kids love it. I serve it with ketchup and mustard! It’s like a corn dog, minus all the frying.
Important note! Don’t use muffin liners for this recipe. Just grease the tin well. I know my photos show liners…and I’m still losing 1/4 of each muffin trying to get it off. Don’t be like me :)
This is one of the recipes on my 9 Make Ahead Lunch Ideas post, click here to see the other recipe ideas!
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup yogurt (preferably whole fat)
- 2 eggs, beaten
- 3 hot dogs
- Preheat oven to 375 degrees F. Grease a muffin tin well. Don’t use muffin liners!
- In a mixing bowl, combine flour, cornbread, sugar, baking soda, and salt. Stir in yogurt and eggs.
- Slice hot dogs lengthwise, then chop.
- Add hot dogs to the batter and stir.
- Divide batter in the muffin tin.
- Bake at 375 for about 17-20 minutes, or until a toothpick comes out clean.
- Remove the muffins from the tins and line on a baking sheet. Flash freeze for 30 minutes, then toss them all in a ziplock and store in the freezer.
