I’ve seen so many takes on corn dogs and corn dog muffins, that I thought I’d see if my kids liked them myself. This recipe is inspired by several different sources.
Corn Dog Muffins
1 cup cornmeal
1/2 cup all purpose flour
2 tbs light brown sugar (packed)
1 tbs baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/2 cup whole milk
2 tbsp butter, softened (unsalted)
1 egg, beaten
1 c. shredded cheddar cheese (i like using the mexi-blend from Sargento)
3-4 beef hot dogs, diced
Or you can just use your favorite cornmeal muffin mix, and add the cheese and hot dogs. 🙂
Gather your ingredients and preheat your oven to 400 degrees. Prep your mini muffin pan with non stick spray or shortening. I prefer shortening.
Combine all of your dry ingredients in a bowl and whisk them together – this is a great step for the kids to help with.
Get a larger bowl, and combine your milks, egg and butter, then add your dry mixture and shredded cheese, stir until just combined – don’t over mix.
Using a spoon or scoop, put about little over a tablespoon into each muffin cup. Then sprinkle your diced hot dogs on top.
Bake your corn dog muffins for about 10-12 minutes or until browned – this will depend on your pan AND your oven. Let cool in the pan for another 10-15 before removing or they might crumble. 🙁
Serve with your favorite dipping sauces! We like different mustards. So tasty! You could also spice these up a little and use chorizo sausage instead! MMM!! The only problem? It’s hard to eat more than just two or three.