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.