Mini Hot Dog Cornbread

Name: Mini Hot Dog Cornbread with Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 300 g Organic Beef Hot Dog; 150 g Breakfast Baking Mix; 2 unit(s) Egg; 120 g Cream Sauce Base; ¼ cup Cornmeal; ¼ cup Cheddar Cheese, shredded; 1 unit(s) Sour Cream; 4 tbsp Ketchup; ¼ tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Butter*

with Cheddar Cheese

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Perfect for all ages, these cheesy hot dog biscuits are the perfect bite for a school lunch or a side for a good bowl of soup.

Allergens:

Milk

•Wheat

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time11 minutes

DifficultyEasy

Ingredients

/ serving 4 people

300 g

Organic Beef Hot Dog

150 g

Breakfast Baking Mix

(Contains: Milk, Wheat May contain traces of: Barley, Egg, Soy, Tree nuts)

2 unit(s)

Egg

(Contains: Egg)

120 g

Cream Sauce Base

(Contains: Milk)

¼ cup

Cornmeal

(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

4 tbsp

Ketchup

(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories390 kcal

Fat19 g

Saturated Fat11 g

Carbohydrate44 g

Sugar12 g

Dietary Fiber1 g

Protein9 g

Cholesterol145 mg

Sodium950 mg

Trans Fat0.5 g

Potassium175 mg

Calcium175 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Small Bowl

•Measuring Spoons

•Measuring Cups

•Muffin tin

Cooking Steps

Before starting, preheat the oven to 400ºF.
Grease a 12-cup muffin tin, then set aside.
Cut all hot dogs into 6 equal pieces.
To a small microwavable bowl, melt 2 tbsp butter. (NOTE: Melt in a small pot, if you don't have a microwave!)
To a large bowl, add Breakfast Baking Mix, 1/4 tsp salt and 1/8 tsp pepper, then whisk to combine.
To a small bowl, add eggs, sour cream, cornmeal, Cream Sauce Base and melted butter, then whisk to combine.

Add wet cornmeal mixture to the bowl with dry ingredients, then stir until just combined.

Divide batter equally into the prepared muffing tin.
Place 3 pieces of hot dog in each muffin, then sprinkle over cheese.
Bake in the middle of the oven for 12-14 min, until golden and a toothpick inserted into the centre comes out clean. (NOTE: For 12 servings, bake in the top and the middle of the oven, rotating sheets halfway through.)

Allow biscuits to cool in the muffin tin for 5 minutes before transferring to a serving dish.
Serve ketchup on the side for dipping.
If storing for later, keep in an air-tight containter in the fridge.