recipes
corn dog muffin &--mustard pairings
25 mins
Medium
4-5
ingredients
- 3 Dietz & Watson Natural Beef Franks, cut in half
- 3 Dietz & Watson Cheddarwurst, cut in half
- 3 Dietz & Watson Apple and Chicken Sausages, cut in half
- Dietz & Watson Yellow Mustard
- Dietz & Watson Jalapeño Mustard
- Dietz & Watson Cranberry Honey Mustard
- 2 packages of cornbread mix
- 2 tablespoons brown sugar
- 2 eggs
- 1 ½ cups milk
- ½ cup chopped jalapeños
directions
- Preheat oven to 400 degrees F and grease muffin tins.
- Stir together the cornbread mix and the brown sugar in a large bowl.
- Whisk the eggs and milk in a small bowl until smooth. Add eggs into the dry mixture and mix.
- For the jalapeño cornbread, add in ½ of chopped jalapeños to the corn bread mix and stir.
- Spoon mixture into muffin tins until 2/3 full.
- Add 1 D&W hot dog half to each muffin.
- Bake for 14 to 18 minutes, or until golden brown.
- Once cooled, pair your D&W Natural Beef Frank corn dog muffins with D&W Yellow Mustard, the D&W Cheddarwurst and Jalapeno corn dog muffins with D&W Jalapeño Mustard, and the D&W Apple & Chicken Sausage corn dog muffins with D&W Cranberry Honey Mustard.
game day
snack
