Friday, October 19, 2012

Mini Muffin Corn Dog Poppers


2 ounces cream cheese
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 hot dogs, diced
1 jalapeño, diced
Nonstick cooking spray


Preheat oven to 375ºF.

Put the cream cheese into the freezer for about 5 minutes to chill. Cut into cubes.

In a mixing bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeño and cream cheese.

Spray a mini muffin tin with nonstick cooking spray then divide the cornbread mixture equally into the muffin cups. Bake 15-20 minutes.

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