Kardea Brown's Mini Corn Dog Muffins | Delicious Miss Brown

Kardea transforms a festival fave into bite-sized appetizers! Watch #DeliciousMissBrown, Sundays at 12|11c and subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3bXfa5k Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mini Corn Dog Muffins with Creole Mustard Sauce RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 30 min Active: 20 min Yield: 24 mini muffins Ingredients Muffins: Nonstick cooking spray 1/2 cup buttermilk 4 tablespoons unsalted butter, melted and cooled 1/4 cup sugar 1 large egg 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 4 all-beef hot dogs, cut into 1-inch pieces Creole Mustard Sauce: 1/2 cup Creole or grainy mustard 1/4 cup mayonnaise 1 teaspoon honey 1 teaspoon hot sauce 1/2 teaspoon white wine vinegar Directions Special equipment: a 24-cup mini muffin pan Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray. For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don’t overmix. Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes. For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl. Serve the mini corn dog muffins warm with the mustard sauce. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #FoodNetwork #CornDog #Muffin Kardea Brown's Mini Corn Dog Muffins | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=YHsALAP_-og&feature=youtu.be