Saturday, July 7, 2012


I thought I'd share the recipes for the Oatmeal Bake & Mini Corndog Muffins I mentioned in this post.

Oatmeal Bake

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
Additional milk

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk.

Mini Corndog Muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup corn meal
1 Tbs baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/2 cup vegetable oil
3 Tbs butter or margarine, melted
1 pkg hotdogs

Preheat oven to 350° F. Grease mini muffin pan.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Add milk, eggs, vegetable oil and butter; stir until just blended. Spoon into muffin cups (about a tablespoon). Cut hotdogs into 6 pieces then put on top of cornbread batter. (You'll have enough hotdogs to do 48 mini muffins, with some cornbread batter left over...I just made regular muffins with the rest of it.)

Bake for 12 minutes. Let cool for a few minutes, then serve warm. They're good by themselves or with your favorite corndog condiments...ketchup, mustard, etc.

(This is a sweet cornbread, and our absolute favorite recipe! If you make it in an 8 in square baking pan, bake for 35 minutes. If you make regular sized muffins, bake them for 18-20 minutes.)

**I deleted my recipe blog (for those of you who even knew about it :), and moved all of the recipes over. So be sure to click on the label 'in the kitchen' to see everything.**

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