Mini-Corn-Dog-Muffins

Ingredients:

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
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

Directions:

  1. 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.
  2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  3. 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.
  4. 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

20 thoughts on “Mini Corn Dog Muffins”
  1. Made this for Super Bowl party. Voted best appetizer. So easy to make. Be sure to use a good quality hot dog.

  2. 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.

    Patty

  3. These are fabulous, I made them with cooked turkey sauages instead of wieners and I couldn’t have made enough. Great quick snack.

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