Today’s post is a throw back to Dudes’ Food Night! We’re not done with the dude’s recipes just yet…In fact, just be prepared to see us slip one in here or there in the future. Of course, they’re a definite departure from our usual healthy recipe…but we just can’t resist throwing one out there once in awhile. We’re a little bit proud of the men in our lives who dug deep, left their comfort zones and created such entertaining, clever foods!
When Drew dreamed up the whole idea of Dudes’ Food Night, Patrick (Sarah’s husband) was all over the idea. He said that what he loves most in life is corn dogs, so that was his inspiration. For a bit of background, since they’ve been married, Sarah has been working hard to transform Patrick’s diet from Cocoa Puffs and mac-n-cheese to salmon and roasted veggies. She’s done a great job, and I think Patrick is a good sport for trying so many new foods. But sometimes you have to go back to your roots, channel your inner child and embrace the simple flavors in life…like the corn dog. Pat wondered if he could elevate the lowly dog, and his first “inspiration” was a corn dog cake: hot dogs chopped in pieces and added to cake. (Big groan and veto from the crowd.) His idea morphed several times until…tada…genius was born!
Corn muffins with hot dogs, jalapeños and cheddar. A muffin you can dip in ketchup and mustard? Brilliant! He could probably patent this idea. Dudes’ Food Corn Dog Muffins were a huge hit. And they received a new-and-improved name that night: Corn Dog Patticakes! Patrick’s perfect food.
- 2/3 cup cornmeal
- 1 ½ cup flour
- 1/3 cup sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1/3 cup canola oil
- 1 cup milk
- 1/3 cup frozen corn
- 1 large jalapeño
- 1/4 cup shredded cheddar cheese for topping
- 3 hot dogs
- Ketchup and mustard
- Preheat the oven to 350 degrees F.
- Slice the hotdogs into thin pieces. (You need 24 pieces from each hot dog).
- Mince jalapeño and discard the seeds.
- Mix the cornmeal, flour, sugar, baking powder and salt together until combined.
- Create a hole in the middle and add the oil, milk, corn and minced jalapenos. Mix until just incorporated.
- In a greased muffin tin, add 1 heaping Tbsp. of batter to each muffin slot. Place 3 hot dog pieces in each and cover with another heaping Tbsp. or so of batter. Push 3 more hot dog pieces into the batter.
- Sprinkle the top with shredded cheese.
- Bake for about 12-15 minutes or until a knife comes out clean.
- Serve warm with ketchup and mustard.
*If you don't like the idea of hot dogs in muffins, take them out! These muffins are delicious on their own. Feel free to add more cheese or corn, too.