Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Corn bread tamale pie

Oil, olive	1 tablespoon + 2 tablespoons
Onion, white, diced	1
Garlic, minced	3 cloves
Taco seasoning	1 packet
Bison, ground	1 pound
Enchilada sauce	14 ounces
Cheese, cheddar, shredded	1 cup + 1 cup
Cornmeal	1/3 cup
Flour, all-purpose	2/3 cup
Sugar, brown	1 tablespoon
Baking powder	2 teaspoons
Salt	½ teaspoon
Milk, whole	1/3 cup
Egg, lightly beaten	1
Green chiles	4 ounces

1. Preheat the oven to 350°F. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium heat. 
3. Add the onions, and sauté until tender, about 4 to 5 minutes. 
4. Add the garlic, and cook until fragrant, about 1 minute. 
5. Stir in the taco seasoning. 
6. Add the meat, and cook until well browned, about 6 to 7 minutes. 
7. Add the enchilada sauce, and bring to a simmer; reduce slightly, 3 to 4 minutes. 
8. Remove from heat, and add 1-cup cheese in an even layer; set aside. 
9. In a large bowl, whisk together the cornmeal with the flour, sugar, baking powder, and salt. 
10. In a medium bowl, whisk the oil with the milk and egg. 
11. Stir together the milk mixture to the cornmeal mixture, and then add the green chiles. 
12. Pour the batter on top of the chili in the skillet, and spread gently to cover the meat evenly. 
13. Finish with an even layer of cheese. 
14. Bake the pie until the corn bread is bake through and the chili is bubbly, about 25 to 30 minutes. 
15. Cool 15 minutes before serving warm.

Back-porch fried catfish

Flour, all-purpose	1 cup
Salt	1 tablespoon
Pepper, freshly ground	2 teaspoons
Red pepper, ground	2 teaspoons
Cornmeal, yellow	2 ½ cups
Garlic powder	1 tablespoon
Thyme, dried	2 tablespoons
Catfish fillets, cut into strips	10
Buttermilk	1 cup
Peanut oil

1. Combine the flour, salt, and peppers in a shallow dish. 
2. Combine the cornmeal, garlic powder, and thyme in a plastic freezer bag. 
3. Dredge the catfish in the flour mixture, and dip in the buttermilk, allowing excess to drip off. 
4. Place the catfish in the cornmeal mixture, seal the bag, and shake to coat. 
5. Heat oil to 360°F, and fry the catfish, in batches, for 3 minutes or until golden. 
6. Drain on paper towels, and serve immediately.