Thinking of a way to get rid of, I mean use up, hot dogs leftover from the birthday party for the the twins, I decided to make corn muffins. Then, thoughts turned to the chili I had leftover to top the hot dogs.
I love when my mind wonders and finds places where being stuffed is a good thing….a Really good thing! Adding the chili, a little cheese and onions, oh. yes! My oldest son was lovin’ these loaded bites of chili and cornbread. A perfect match. All is good. All is right. All is gone!
Let us not forget about the hot dogs. There are still plenty and are now in the freezer in sets of 2. Easy for my youngest to take out and microwave. Or, taken out to stuff mini corn muffins for an after school snack.
Stuffed Mini Corn Muffins
ingredients
2/3 cup House Autry Yellow Plain Corn Meal
1/2 cup all purpose flour
3 Tablespoons sugar, optional
1 Tablespoon baking powder
1/3 teaspoon salt
1 egg
2 Tablespoons oil
1/3 cup milk
1/2 cup leftover (or canned) chili, I used Hormel
3 hot dogs, sliced into 8 pieces
shredded cheddar cheese, optional
sliced onions, optional
diced tomatoes, optional
green chilies, optional
Directions:
Preheat oven to 400 degrees F. Grease mini muffin pan. In a mixing bowl whisk together; corn meal, all purpose flour, sugar (if using) baking powder and salt. In another bowl, beat with a fork; milk, egg and oil. Stir wet mixture into dry.
Mixture will be wet. Add 1 Tablespoon mixture to each muffin tin, then one teaspoon chili (and/or small slice hot dog, pushed down) to each filled cup. Top with onions, cheese, tomatoes, green chilies, etc…… Bake 10 minutes. Remove from pan. Enjoy!
