2 1/2 cups cornbread mix (I used Bob’s Red Mill Cornbread Mix)
3 tablespoons butter, melted
1 teaspoon baking powder
1 1/4 cups water
1 egg
4 hot dogs, cut into 4 pieces (you’ll need 14 pieces of hot dog, so you’ll have 2 extra pieces left over)
For serving: ketchup, mustard, and/or mayo
Instructions
Add cornbread mix, melted butter, baking powder, water, and egg to a medium sized mixing bowl, whisk just until combined.
Spray 2 silicone trays with nonstick spray.
Place 1 piece of hot dog, standing up, in each pocket.
Use a cookie scoop to divide batter over each hot dog.
Stack one of the filled molds on top of a trivet. Place 3 – 4 narrow mason jar lids on top followed by the second silicone mold.
Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 10 minutes. Â When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Let the corn dog muffins cool if needed for handling. Â Using a butter knife or spoon, scrape around each muffin to release it, then turn them over onto a cooling rack or plate.
Enjoy warm, as is, or with a side of ketchup, mustard, or mayo (or a combination of all 3).
Store extras in the refrigerator. Â Delicious chilled or warmed up.
Notes
I have not tested this with any other mixes other than Bob’s Red Mill
The muffins will appear moist when you open the pressure cooker. As they cool, the moisture will evaporate
Place the hot dog in the tray first, then cover with the batter to keep the hot dog from rising out of the corn muffin while cooking
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