Yields 48 croissants
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup Gideon Milling Cake Wheat Flour
- 1/2 tsp salt
- 8-10 hot dogs or viennas of choice, cut into 2.5 cm bites
Preheat oven to 190°C. Mix butter and sugar in a bowl until smooth. Add the eggs and then the buttermilk.
In a separate bowl, combine baking soda, cornmeal, cake flour, and salt. Whisk into wet ingredients.
Spray a mini muffin tin very well with non-stick spray then spoon 1 tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.
Image and recipe (adapted) by Kristen (Iowa Girl Eats).