Hogs in a muffinCRAVING CORN DOGS? I GOT YOU.
I was craving corn dogs, badly.
Like, couldn’t stop thinking about the fairground fare for days on end.
So I decided to use it as a creative opportunity to come up with a new Sweet Viking recipe, and it was a major hit. Easy and healthier than your standard corn dog, because these are baked and not fried. Also it’s 100x less of a cleanup for that exact same reason.
Do yourself a favor and gather these ingredients right away, because the county fair is coming to your kitchen.
Jiffy Cornbread mix
1 egg +⅓ cup milk (per box)
¼ cup sour cream
¼ cup melted butter
¼ cup Sweet Viking
12 Lil Smokies
Preheat your oven to 400 degrees and grease up a muffin pan with either butter or cooking spray (or whatever you prefer to grease pans with)
Get a bowl–place cornbread mix, egg, milk, butter, sour cream and Sweet Viking into that bowl and mix well until combined.
Pour mixture into muffin tin like you’re making corn muffins or cupcakes (¾ of the way full if you’ve managed to never bake a muffin or cupcake in your life, if so..how?) (no judgment, just curious..)
Place Lil’ smokies in each of the cornbread muffins–or you could put the smokies in there before you fill the muffin tins if you really wanted to. You really can’t screw this up, unless you really put some effort into it.
Bake for 12-17 minutes or until golden brown. Try your best to wait until it cools, please.
This is not the time to have to go to the ER…
I choose to serve my hogs in a muffin with mustard, because I’m a hot dog traditionalist, but feel free to get wild: honey mustard, sriracha mayo, bbq sauce, whatever your little heart desires.