Mini Corn Dog Muffins Recipe

Ingredients:

Dry:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Wet:

  • 1 large egg
  • 1 cup milk (buttermilk adds extra richness)
  • 1/4 cup melted butter (or vegetable oil)

Fillings:

  • 8-10 quality hot dogs, cut into 1-inch pieces
  • Optional: 1/2 cup shredded cheddar cheese

Equipment:

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Mini muffin tin
  • Cooking spray
  • Toothpicks (optional)

Instructions:

Prep:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease your mini muffin tin very well with cooking spray.
  • Cut the hot dogs into 1-inch pieces.

Combine dry ingredients:

  • In the large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Combine wet ingredients:

  • In the medium bowl, whisk together the egg, milk, and melted butter until well combined.

Make the batter:

  • Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined (don’t overmix).

Fill the muffin tin:

  • Fill each muffin cup about halfway with batter.
  • If using cheese: Add a small sprinkle of cheese on top of the batter.
  • Gently press a piece of hot dog into the center of each muffin cup. If it’s difficult to stand them up, use a toothpick for support.

Bake:

  • Bake for 10-15 minutes, or until the cornbread is golden brown and a toothpick inserted in the muffin (not the hot dog) comes out clean.

Cool and serve:

  • Let the muffins cool in the pan for about 5 minutes before carefully removing them.
  • Serve warm with your favorite dipping sauces like ketchup, mustard, or honey mustard.

Tips:

  • Don’t overmix!: Overmixing the batter will make the muffins tough.
  • Experiment with hotdogs: Try different hot dog flavors like cheese-filled, turkey dogs, or spicy dogs.
  • Buttermilk substitute: If you don’t have buttermilk, add a teaspoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
  • Make-ahead option: Prepare the batter and fill the muffin tins the night before. Store covered in the refrigerator and bake in the morning.

Enjoy your delicious and fun Mini Corn Dog Muffins!

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