Corn Dog Muffins

Corn Dog Muffins Recipe
In case you haven't run across this recipe on Pinterest, here's my version.

Corn Dog Muffins

1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 or 3 hot dogs

Preheat oven to 400 degrees F.  Prepare cornbread mix as directed on box using the 1/3 cup milk and egg.  Prepare muffin tins by spraying inside eight cups with cooking spray. 

Drop about a tablespoon of the cornbread batter into the bottom of each cup.  Add a piece of cut-up hot dog (use 1/4 or 1/3 of the hot dog).  Top with about 2 tablespoons of the cornbread batter to cover the hotdog.  Don't overfill. 

Bake at 400 degrees for 12-15 minutes, until brown.  Let cool for about five minutes.  Use a table knife to pop the "muffins" out of the tin.  Serve warm or at room temperature with mustard or ketchup.  They're easier to eat if you cut them in half first (see picture).  

You can call these corn dog muffins or call them corn dog cupcakes if you prefer.  Bake them in mini-cupcake cups if you want, just cut the hot dogs smaller and use less batter for each. 

Makes a great after-school or after-church snack or a fun, quick lunch.

I originally found this idea on Pinterest.  Have you joined?  If not, you're missing out on some awesome recipes and fabulous food and cooking ideas!  Here's my Quick Dinner ideas board in case you want to check it out. 

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