Mini Corn Dog Muffins
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites
- Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
- Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
- Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Recipe from: iowagirleats.com
Photo from: recipebyphoto.com
Made this for Super Bowl party. Voted best appetizer. So easy to make. Be sure to use a good quality hot dog.
These look so good, so easy to make and I’m sure we’ll love them! Thank you for sharing this recipe. I found it on Pinterest and followed the link to your site.
These look so easy – and delicious! I’m sure we’ll love them. Found the recipe on Pinterest and came here to print it off. Thank you for sharing.
These are fabulous, I made them with cooked turkey sauages instead of wieners and I couldn’t have made enough. Great quick snack.
I love corn dogs, I am trying these this weekend. Thank you for sharing your ideas!
Do you cook the hot dogs first or do they cook in the oven?
What if u only have cornmeal muffin MIX instead?
Thank you so much for your wonderful recipe. I made these on my blog with a different twist, using the regular size muffin pan, bisquick and some Italian Seasonings. http://thefinishedplate.wordpress.com/2013/03/20/corn-dog-muffin-cups/