Ingredients
The following ingredients have 4 Servings
- 4 hot dogs (cut into 4ths)
- 1 1/4 c flour
- 3/4 c corn meal
- 1/4 c sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c milk
- 1 egg
- 1/4 c oil (optional, have with or without it when I was out and turned out similarly)
Instruction
- Mix dry ingredients for cornbread together, then add milk, oil and egg and combine well. (if using a boxed cornbread mix use directions on back to make the batter instead)
- Spray the inside of your egg mold with non stick spray (well). Fill each pocket 1/2 way full of cornbread mix.
- Cut each hot dog into 4 equal pieces and push 1 piece in the center of each hole filled with batter.
- Cover egg mold with foil (I usually spray the under side with non stick spray too).
- Pour 1.5 c water into your pressure cooker. Put egg mold on a trivet with handles and lower into your pot.
- Close the lid and steam valve and set to pressure high for 9 minutes. Then allow to naturally release steam for 5 minutes. Let out rest of steam after that.
- Remove foil immediately and allow them to cool in mold for 3-4 minutes so they stay in tact when you pop them out.
- Then flip over and gently push on the bottom pockets so each corn dog bite pops out.
