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Cooking with Chef Bryan: Corn bread muffins with hot dogs and tomato roasted pepper jam

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Corn bread hot dogs. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 cup corn meal
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil
  • 1/2 cup sugar
  • 1 tsp salt
  • Hot dogs


Directions:

  1. Preheat the oven to 350 degrees.
  2. Spray a twelve top muffin tin with vegetable oil and set aside.
  3. Add the corn bread ingredients to a large bowl and mix everything together until blended.
  4. Pour the cornbread mixture into the prepared muffin tin.
  5. Depending on the hot dogs, cut into quarters and place a hot dog piece into each muffin.
  6. Bake for about 15-20 minutes or until it is golden brown and cooked through.
  7. Remove from the oven, cool, serve with ketchup or your favorite condiment and enjoy!

**The Tomato Roasted Pepper Jam recipe is on my Instagram account, chefbryanwoolley, and is a hand written recipe picture.**

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