Corn Muffin Hot Dog Sliders
Ingredients
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup 1 stick unsalted butter, melted
- 1/3 cup sugar
- 2 large eggs
- 6 Coleman Natural Beef Hot Dogs cut into coins or sliced on bias, 1/2-inch thick
- 1 cup baby arugula
- mustard for garnish (optional)
- ketchup for garnish (optional)
- relish for garnish (optional)
Instructions
- Preheat oven to 375 F. Lightly coat 12-cup muffin tin with nonstick cooking spray; set aside.
- In large bowl, combine flour, cornmeal, baking soda and salt. In separate bowl, whisk buttermilk, butter, sugar and eggs. Pour wet mixture over dry ingredients and stir until moist.
- Scoop batter into each muffin tin cup until halfway full. Bake 8-10 minutes, or until golden brown.
- Remove pan from oven and cool on wire rack 10-15 minutes before removing muffins from pan.
- In large skillet over medium heat, cook hotdog slices, turning occasionally with fork until slightly browned.
- Slice each muffin in half horizontally, add arugula and hot dog slices then garnish with mustard, ketchup and relish, if desired.
Video
Notes
Substitution: Use store-bought corn muffin mix rather than making corn muffins from scratch, if desired.