Hot Dog Cornbread Chip Cups
Mini hot dogs inside mini chips with cheesy jalapeno cornbread filling.
Servings: 40 chips
Calories: 113kcal
Ingredients
cornbread
- 1/4 cup diced pickled jalapenos
- 3/4 cup shredded cheddar cheese
- 1 package corn muffin mix. You know the one.
- 1/2 cup milk
- 2 tablespoons mustard
- 2 tablespoons melted butter
- 1 egg
- 2 tablespoons honey
everything else
- 20 mini hot dogs cut in half
- 2 bags scoops chips
- 20 pickles cut in half
Sauce
- 1/4 cup honey
- 2 tablespoons mustard
- 1 tablespoon hot sauce
- 1 tablespoon pickle juice
Instructions
- Preheat oven to 400
- Mix all the cornbread ingredients in a large bowl until combined.
- Lay as many scoop chips as you want onto a baking sheet. You will have to sort out the viable bowl shaped ones.
- Spoon some batter into each scoop, then add a half mini hot dog.
- Bake for about 15 minutes until the cornbread is set.
- While it is baking, mix the sauce ingredients together.
- Remove from the oven and top with the pickles, then drizzle on the sauce. Serve
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 532mg | Potassium: 90mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg