Quick Kids Lunch: Corn Dog Muffins

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

Dry Ingredients
1 cup cornmeal
½ cup all purpose flour
2 tbs light brown sugar (packed)
1 tbs baking powder
1 teaspoon salt
½ teaspoon baking soda

Wet Ingredients
1 cup buttermilk
½ cup whole milk
2 tablespoon 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.

What would you dip your Corn Dog Muffins in?