Dinner shortcuts: Corn dog muffins

Brandy O'Neill

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Corn dogs are great, but they can take a lot of work to make. These little muffins give you all the flavor without all the work.

corn dog muffins

Corn dogs are always kid friendly, but they can take a lot of work to make from scratch. Plus no one likes to use the deep fryer. It's messy, smells and is not safe for little helpers. These muffins are baked, taste just like corn dogs and are simple enough for even the littlest of helpers.

Corn dog muffins

Yield 24 mini muffins

Ingredients:

  • 1 (8 ounce) box cornbread mix
  • 1 large egg, beaten
  • 1/3 cup milk
  • 6 hot dogs, cut into 3-inch pieces

Directions:

  1. Preheat oven to 375 degrees F and spray a 24 count mini muffin tin with nonstick spray, set aside.
  2. In a large bowl, add cornbread mix, egg and milk. Stir until combined.
  3. Add about 2 teaspoons of batter into each muffin cup. Push the hot dog (cut side down) into the middle of each batter filled cup.
  4. Bake for about 10 minutes until the cornbread is fully cooked and browned on the edges.
  5. Serve plain or with ketchup for dipping.

More hot dog recipes

Sunday Dinner: Ballpark chili dogs
Mexican hot dogs recipe
Smoky hot dogs and rice recipe

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.