Corn Dog Muffins

corndog muffins Summer is here and all of us at Cherryvale Farms couldn’t be happier! Our garden is in full bloom, we’ve got daylight until 8:30 PM and the ocean waters nearby are getting warmer everyday.

With summer comes lots of outdoors time and, of course, BBQing. We love a good cookout and our favorite side dish for BBQ is cornbread.

Sweet, salty, spicy – however you like it – cornbread is our go-to all summer long and our “Everything But The Corn” Cornbread Mix (think the healthiest version of Jiffy, ever!) can be whipped up in less than 5 minutes, then popped in the oven for under 30 minutes. CF cornbread mix

One exciting way to make our cornbread even better is to turn it into “corn dog” muffins!

Here’s how:

Corn Dog Muffins

Makes 12 muffins. Photo and concept by IowaGirlEats.

You will need:

  • One box Cherryvale Farms “Everything But The Corn” Cornbread Mix
  • 1/2 cup (1 stick) butter
  • 1 cup water
  • 1 cup fresh, frozen or canned corn
  • 4 hot dogs (any brand you like, even vegetarian Smart Dogs!)

Prepare Cherryvale Farms Cornbread Mix accordingly to directions. Instead of greasing an 8″ square pan, grease a 12-cup muffin pan.

Pour prepared Cornbread Mix into 12 muffin cups, dividing evenly.

Cut hot dogs into thirds and place 1/3 of each dog into the center of each muffin.

Bake as directed.

Serve with a side of ketchup and mustard and enjoy these non-fried corn dog muffins with family and friends!

Memorial Day 2012 – Recipes & BBQ Ideas

It’s almost summer – can you believe it? We’re so excited to kick off the hot summer months, so we’re headed down to Santa Barbara later this week. We’re going to soak up some sun, eat tacos on the sand and, oh yeah, go to a wedding. We’re really looking forward to family, friends and tons of sun, but if we were staying home, you bet your sunscreen we’d be BBQing with friends.

Not to leave you hanging this glorious weekend, here’s some of our favorite Memorial Day weekend BBQ ideas.

Take the slow train to flavor town and grill up a batch of these BBQ beef ribs. Top them with a nice slather of Bubba’s Best BBQ Sauce.

Maybe bake up a side of our Zucchini Cornbread Muffins. Ooh, you could dress them up with some diced jalapeno or some grated cheddar cheese. Or, one of these fun add-ins.

To lighten it up, I’d serve a side of this Summery Corn Salad and Tzatziki Potato Salad.

I’d also whip up a few Spring vegetable sides – why not use the best in-season ingredients this weekend? This Quinoa Salad with Sugar Snap Peas sounds delightful! As does a plate full of Roasted Watermelon Radishes (and so pretty!)


Oh, and you can’t forget beans at a BBQ, can you? I’d slow cook some Three-Bean Baked Beans, and maybe top them with a toasted breadcrumb crust at the very end.

For dessert, I love grilled fruit. It’s so unexpected and sweet, without being sugary. Here’s an amazing looking recipe for Grilled Peaches with a Fresh Raspberry Sauce which I would top with some homemade vanilla ice cream (granted I had the time with all this cooking going on!)

Wishing you a happy and healthy Memorial Day!


Grilled Bacon Wrapped Scallops

Yesterday was the first day of summer. To me, that means grilling. And margaritas. And sand between my toes. And sunburns.

So far I have accomplished the first three of these. And I’ll hold out as long as possible on the fourth.

The simplicity of a grilled scallop is what makes it so delicious. A scallop really needs nothing more than salt, pepper and a little olive oil. The bacon? That just makes it fantastic. Of course, you have to pre-cook the bacon, which takes a little longer and keeps you indoors for a few minutes, but I think you and I can both handle that.

Scallops are also some of the fastest protein you can grill. They need really less than 5 minutes on a hot grill (2.5 minutes on each side).

So here’s my method. It involves having a margarita in one hand while you do it. And a walk on the beach afterward is highly recommended.

Prepare 1 piece of bacon for every 3 – 4 scallops you plan on serving. You can fit about 2 slices of bacon weaved between up to 6 scallops on one skewer. Fry the bacon in a pan until about 90% cooked, then remove to a towel-lined plate to absorb some of the fat. Use metal skewers if you have them for this recipe, as wooden skewers will require soaking in advance and, I find, can leave little splinters in your soft scallops.

Weave the bacon in between the whole scallops on your skewer, criss-crossing around each piece. Brush the entire skewer with olive oil and dust with salt and a little pepper.

To grill, put these skewers on absolutely last before serving (unless you’re doing other quick seafood, like shrimp) and for about 2 – 3 minutes per side, over medium heat. The edges of the bacon will crisp up a little while the scallops cook through.

How to know if a scallop is cooked through?

The key thing to note with scallops is that they are still very soft or “raw” feeling when they are fully cooked. Don’t expect hard, solid feeling meat, like chicken breast. If your scallops are even slightly hard to the touch, they’re overcooked. Less is more. Because, remember, they will continue cooking slightly when removed from the heat.

Just get some nice grill marks and cook until they plump up a little. If you’re still unsure of doneness, test one by cutting it in half. If the center of the scallop is opaque, you’re golden. If it’s still very translucent, give it another minute or so. But not more than that.