2 Tbls brown sugar
2 eggs
1 cup milk
1 can (11 oz) whole kernal corn-drained
5 hot dogs-chopped
In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry imgredients until moist. Stir in corn and hot dogs (batter will be thin). Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees for 14-18 minutes or until golden brown. Serve immediately or refridgerate.
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