Go Back

Corndog Muffins

Rethinking the corndog and taking out the stick is one of the best ideas I've seen in a long time!
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 c. flour
  • 1 c. yellow cornmeal
  • c. sugar
  • 2 ½ tsp. baking powder
  • 1 c. milk
  • 2 large eggs
  • ¼ c. vegetable oil
  • 3 hot dogs cut into ½ inch pieces

Instructions
 

  • Start by heating your oven to 425°F and greasing either a regular muffin tin or a mini muffin tin with cooking spray. Then, in a medium-sized bowl mix the flour, cornmeal, sugar, and baking soda together until combined. In a second bowl, whisk the milk, eggs, and oil together until fully mixed. Next, mix the wet ingredients into the dry ingredients until just combined.
  • In a saucepan, go ahead and saute your hot dog bites for 2-3 minutes over medium heat. You can also pop them in the microwave for a minute or two if you'd like.
  • Last, pour the batter into the muffin tins so that each tin is ¾ full. Then place a hot dog bite into the middle of the tin so that it's mostly submerged in the batter. Then pop the tin into the oven for 13-15 minutes or until the muffins are golden brown. Remove and allow to cool slightly before serving with your choice of dipping sauce!
Keyword At Home Lunch Recipes, Corndog Muffin Recipe, Kid Recipes, Kid-friendly Lunch Recipes