Cornbread Dogs
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 199.4
- Total Fat: 37.5 g
- Cholesterol: 36.2 mg
- Sodium: 498.8 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 0.0 g
- Protein: 5.2 g
View full nutritional breakdown of Cornbread Dogs calories by ingredient
Introduction
Easy to make, easy to freeze, considerably better for you than the kind you get in the store. If you make your own cornbread and use splenda instead of sugar you can save even more calories. Easy to make, easy to freeze, considerably better for you than the kind you get in the store. If you make your own cornbread and use splenda instead of sugar you can save even more calories.Number of Servings: 16
Ingredients
-
2 boxes Jiffy Corn Muffin Mix
2 large eggs
2/3 cup milk (I use 1% for fewer calories)
1 package hotdogs (whatever kind you want to use works fine)
Directions
Preheat the oven to 400. Prepare the corn muffin mix as directed; use cooking spray or cupcake liners for muffins. Cut hot dog wieners into halves.
Pour a small amount of batter into each muffin; place a half of a wiener in each muffin and press down until batter covers the wiener. You should make 16 of them, one for each wiener half. If you have batter leftover, pour it over some of the muffins.
Bake for about 15 minutes and check; if baked through, let cool for about 5 minutes before serving.
To freeze: let cool completely on a rack or in the refrigerator. Place into freezer bag and squeeze out all the air. Freeze. Keeps for about two weeks in the freezer.
To reheat: thaw in the refrigerator overnight. Put into microwave and heat for two or three minutes.
Great for kids, for appetizers, for entertaining, for a quick lunch and a wonderful replacement for fried corndogs.
Serving Size: Makes 16 individual corn dogs
Number of Servings: 16
Recipe submitted by SparkPeople user KITTYMOMMY523.
Pour a small amount of batter into each muffin; place a half of a wiener in each muffin and press down until batter covers the wiener. You should make 16 of them, one for each wiener half. If you have batter leftover, pour it over some of the muffins.
Bake for about 15 minutes and check; if baked through, let cool for about 5 minutes before serving.
To freeze: let cool completely on a rack or in the refrigerator. Place into freezer bag and squeeze out all the air. Freeze. Keeps for about two weeks in the freezer.
To reheat: thaw in the refrigerator overnight. Put into microwave and heat for two or three minutes.
Great for kids, for appetizers, for entertaining, for a quick lunch and a wonderful replacement for fried corndogs.
Serving Size: Makes 16 individual corn dogs
Number of Servings: 16
Recipe submitted by SparkPeople user KITTYMOMMY523.