- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup low-fat buttermilk
- 2 large eggs
- 1/2 stick butter, melted
- 1/4 cup honey
- 4 Turkey hot dogs, chopped into small pieces
- 1/2 cup reduced-fat Mexican cheese
A couple of days ago, I went to the Orange County Fair for the very first time. My fiance’s parents were visiting from France so I thought it would be a cool American experience for them. Although we had lots of fun, I’m pretty sure I just reconfirmed why there is an obesity problem in America. I have NEVER seen so much deep fried food in my life. I can’t remember the last time I went to a fair on the East Coast so even though I had heard about deep fried candy bars and Twinkies on Food Network, I think I was still convinced they were a myth. But they do exist! Along with giant turkey legs, enormous funnel cakes, foot long hot dogs, chocolate covered bacon, fried pickles and mountains of entangled greasy french fries. I know I eat my fair share of sweets, but I draw the line at deep fried snickers. I’m sure that it tastes amazing, but I refuse to venture down that path. Romain and his dad, on the other hand, did not seem to be too concerned about the week’s worth of calories that they devoured in one meal.
Romain’s mom and I stuck with a cup of Dippin Dots, but I’m not going to lie and say I wasn’t tempted by all the greasy fair food. Which is why I decided that I needed to make my own. Instead of a giant deep fried corn dog, I opted for a “healthier” corn dog muffin that I came across on Pinterest. I adapted a Honey Cornbread recipe that I found on Foodnetwork.com and mixed in some chopped turkey cheddar hot dogs and reduced-fat cheddar. I served them with a yummy Mexican tortilla soup, but they’re also great just dipped in ketchup and mustard. I was personally very satisfied with this twist on a corn dog without all the extra grease.
Preheat oven to 400 degrees F.
In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the buttermilk, eggs, butter, and honey. You can cut make on the sugar if you prefer, but I like the sweet and salty contrast.
Evenly divide the batter into a 12 tin greased muffin pan. Bake for 15 minutes, until golden.
Let cool and enjoy with soup, stew or chili. If you’re feeling adventurous, cut in half, slather with butter and throw it on the griddle. That will be Romain’s breakfast tomorrow.