Jalapeno Corndog Poppers
Calling all corndog lovers! These bite-size muffins taste like corndogs with a kick of jalapeño. They’re baked instead of fried, so enjoy the flavor without the extra fat.
Recipe - Downers Grove, IL
Jalapeno Corndog Poppers
Prep Time18 Minutes
Servings24
Cook Time7 Minutes
Ingredients
Fresh Thyme olive oil cooking spray
1/2 cup buttermilk
3 Tbsp. Fresh Thyme unsalted butter, melted
3 Tbsp. sugar
1 Fresh Thyme large egg, lightly beaten
1/2 cup unbleached all-purpose white flour
1/2 cup cornmeal (medium grind)
1/4 tsp. Fresh Thyme baking soda
1/4 tsp. Fresh Thyme fine sea salt
2 oz. Fresh Thyme pepper jack cheese, shredded (1/2 cup)
3 turkey hotdogs, coarsely chopped
2 jalapeño peppers, sliced into thin rings*
Directions
- Preheat oven to 400ºF. Spray 24 mini muffin cups with cooking spray, or line with cupcake liners and spray with cooking spray; set aside.
- In a medium bowl, combine buttermilk, butter, and sugar. Whisk in egg.
- In a large bowl, stir together the flour, cornmeal, baking soda, and sea salt. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in cheese and hotdogs. Spoon batter into prepared muffin cups, filling each 3/4 full. Top each muffin with a slice of jalapeño. Bake for 10 to 12 minutes or until golden brown.
*Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.
Nutritional Information
Each corndog popper contains: 67 calories, 3 g fat, 2 g saturated fat, 0 g trans fat, 18 mg cholesterol, 112 mg sodium, 7 g carbohydrates, 0 g fiber, 2 g sugar, 2 g protein. Daily values: 2% vitamin A, 2% vitamin C, 3% calcium, 2% iron.
18 minutes
Prep Time
7 minutes
Cook Time
24
Servings
Directions
- Preheat oven to 400ºF. Spray 24 mini muffin cups with cooking spray, or line with cupcake liners and spray with cooking spray; set aside.
- In a medium bowl, combine buttermilk, butter, and sugar. Whisk in egg.
- In a large bowl, stir together the flour, cornmeal, baking soda, and sea salt. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in cheese and hotdogs. Spoon batter into prepared muffin cups, filling each 3/4 full. Top each muffin with a slice of jalapeño. Bake for 10 to 12 minutes or until golden brown.
*Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.
