Friday, September 30, 2011

Corn Dog Muffins

Fast easy finger food!  And yes, the corn dog muffin does taste like a normal corn dog, less the fried calories.

2 (8.5 oz) packages corn bread mix
2 tbsp brown sugar
2 large eggs
1 1/2 c milk
9 whole hot dogs, diced
1 c grated cheddar cheese

  1. Preheat oven to 400F.  Lightly grease mini muffin tins.
  2. In a large bowl, stir together cornbread mix and brown sugar.  In a small bowl, whisk together eggs and milk, and then stir into dry mixture until moistened.  Mix in hot dogs and cheese.
  3. Spoon a good tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
  4. Bake 10-12 minutes, or until golden brown.  Let cool for about 10-15 minutes in the pan before removing.  For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board and urge the muffins out using a knife to tap the bottoms of the muffin tins.  The should slide right out.
  5. Serve warm with desired condiments.
  • Alternately, you can use your favorite cornbread mix, follow the instructions on the box, add in 1 cup of cheddar cheese and mix in chopped hot dogs too.  If your favorite cornbread mix doesn't have a sweet element to it, add in 2 tbsp brown sugar.  (This is good if your cornbread mix only calls for water = less calories!)
  • You can use paper liners if you'd like.
  • I used turkey dogs.  Yum!
  • I also added a can of diced green chiles to one of the 2 batches!
  • Can also freeze muffins for later use.  Takes only a minute or 2 to thaw in microwave.
Recipe from