An irresistible corn bread recipe gets kicked up a notch when paired with Nathan’s Hot Dogs and turned into fair-inspired corn dog bites. Simple to make and gobbled up quickly, perfect for serving as a snack or appetizer.
1: Preheat oven to 375°F and generously spray a mini-muffin tin with nonstick spray.
2: In a medium bowl, whisk together the flour, cornmeal, sugar, baking soda, salt, and paprika.
3: Pour in the buttermilk, melted butter, and eggs, then stir together until a thick, smooth batter forms.
4: Fold in the shredded cheese to evenly distribute.
5: Using a small cookie scoop, fill each mini muffin cup.
6: Slice each Nathan’s Hot Dog into four pieces and push one piece into each muffin cup.
7: Bake at 375°F for 12-15 minutes until corn bread is cooked through.
8: Let cool slightly and pop out of the mini muffin tin. Serve with ketchup and mustard.
