In response to my Mexican cooking post, twalton asks
Catherine,
Any inspired/tasty ideas for a Spanish dish that a teen could take to school?
Thanks!
Try these Southwestern corn muffins with fiesta dipping sauce. I don’t know that these scream Spanish, but they do say Mexico. These would be great for teens to help make. In an ideal world they would be served hot, but they also can be made ahead and transported easily. Just don’t leave the hot dogs sitting out long! I found the recipe in USA Weekend several years ago and have brought them for at least one Saturday night in the newsroom.
Mini Southwest Corn Pup Muffins with Fiesta Dipping Sauce
3/4 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 TB baking powder
1/3 tsp salt
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 cup milk
1 egg, beaten
2 Tbs. canola oil
1/3 cup shredded Monterey Jack cheese
4 hot dogs, cut into 1-inch pieces.
Directions:
Preheat the oven to 400 degrees. Coat two 12-cup mini-muffin tins with non-stick cooking spray.
Stir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until just blended, then gently stir in the cheese.
Drop a small spoonful of batter into the bottom of each muffin cup. Place a piece of hot dog on top. Fill cups with enough additional batter to cover the hot dog pieces.
Bake for 10 to 12 minutes or until muffins are lightly browned and spring back when gently pressed. Cool slightly before removing from the muffin pans.
Serve with dipping sauce.
Fiesta dipping sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 Tbs taco seasoning.
Whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve with muffins.
