Mini Corn Dog Muffins

When I saw this recipe on The Jey of Cooking, I pinned it on Pinterest immediately.  I thought they would be a perfect toddler snack and even more perfect for Miss F's lunch box.  Miss F helped me scoop, pour and stir the batter.  She was so excited to help so much in the kitchen.  She was a bit disappointed that we didn't use muffin liners, placing them is her favorite part of baking.  After they had cooled a bit she ate one and declared them delicious.  Then she started on her second, peeling off the breading and just eating the hot dog.  She did that 11 more times.  That's right, 11 mini muffin breading remnants on her plate.  So much for adding these to her lunchbox, I have a carnivore through and through.

Mini Honey Corn Dog Muffins
makes 24 bite sized muffins

2 tablespoons butter, melted
2 tablespoons natural applesauce
¼ cup sugar
1 teaspoon honey
1 egg
½ cup buttermilk
¼ teaspoon baking soda
½ cup cornmeal
¼ cup flour
¼ cup whole wheat flour
¼ teaspoon salt
4 hot dogs, each cut into 6 equal pieces

Preheat oven to 375. Spray a mini-muffin tin with non-stick spray.

Combine butter, applesauce, sugar and honey in a bowl and mix until combined. Add the eggs, mix again, then add the buttermilk and stir together until smooth. In a separate bowl, mix together the baking soda, cornmeal, flours and salt. Add half of the mixture to the wet ingredients, stir until combined, then add the remaining half and stir again.

Spoon 1 tablespoon of batter into each mini-muffin cup. Nestle one hot dog piece into the middle of each cup. Bake for 10-12 minutes until the cornbread is golden brown. Cool in the muffin tin for 5 minutes then transfer whatever is not being served to a cookie rack.

Store the leftovers in the refrigerator. To reheat, microwave for 20-30 seconds. If reheating from frozen, microwave for 1-2 minutes, until warm all the way through.

reprinted with permission

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Polenta

I have always been wary of making polenta, I am not sure why. The best polenta I have ever had was at Block 7 Wine Company, which is a wine bar here in town. That is probably because it was heavily laced with white truffles. I will try this again, adding truffle oil to it and see if I like it as well. Miss F wouldn't eat a bite of the polenta, which was quite disappointing. I heavily adapted the recipe from Alton Brown, removing the unnecessary step of baking it in the oven for 40 minutes, it just didn't need it. It thickened up as soon as I whisked in the cornmeal.

Polenta
serves 2

1 tablespoons olive oil
¼ cup finely chopped onion
1 clove garlic, finely minced
2 cups chicken stock or broth
½ cup coarse ground cornmeal
1 ½ tablespoons unsalted butter
¾ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ounce Parmesan, grated

In a large, saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once the mixture has thickened, add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan. Serve.

Adapted from Alton Brown

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