2 packages (8 1/2 ounces each) corn bread/muffin mix
2 tbsp brown sugar
1 cup milk
1/4 cup sour cream (optional)
1 can (11 oz) whole kernel corn, drained
5 hot dogs cut up
(I add the sour cream to reduce the crumbles normal corn muffins produce)
- In a large bowl, combine corn bread mix and brown sugar.
- Combine eggs, sour cream and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Makes 2 dozen
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