Yield: 18 Servings
10 15 25
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 tablespoons brown sugar
1 cup milk
1 can (11 ounces) whole kernel corn, drained
5 hot dogs, chopped
In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
Nutritional Facts 1 serving (1 each) equals 130 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 300 mg sodium, 14 g carbohydrate, trace fiber, 4 g protein.