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Corn Dog Muffins
Corn Dog Muffins
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Make adorable corn dog muffins with sliced hot dogs in fluffy cornbread. Quick and easy to make in just 20 minutes. Enjoy with ketchup or mustard!
Ingredients:
  • 1/2 cup (207g) finely ground yellow cornmeal
  • 1/2 cup (168 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons (78g) granulated sugar
  • 1/4 cup (130g) butter, melted (for more flavor, brown the butter )
  • 1 egg
  • 1/2 cup buttermilk
  • 5 to 6 hot dogs
  • For serving:
  • Mustard
  • Ketchup
  • Relish
Instructions:
  • Preheat your oven to 375° F and grease a mini muffin tray with baking spray.
  • Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl, and mix until well blended using a spatula.
  • Combine the melted butter, eggs, and buttermilk in a separate bowl and whisk until fully blended.
  • Combine the buttermilk mixture with the dry ingredients until fully incorporated and smooth, ensuring a lump-free batter.
  • Prepare the hot dogs: Slice each hot dog into 1-inch sections to yield a total of 20 pieces.
  • Spoon the cornbread batter into the greased muffin tray, then press a hot dog piece into each well, ensuring it reaches the bottom.
  • Bake until the muffins rise, turn golden, and a toothpick inserted into the cornbread part comes out clean, about 8-10 minutes.
  • To serve, gently lift the muffins out of the pan using a small offset spatula. Enjoy the warm muffins with your choice of mustard, ketchup, or relish. These muffins are perfect for a tasty lunch on the go and can be refrigerated in an airtight container for up to 4 days. They're just as delicious chilled straight from the fridge. If you love this recipe, please leave a review and rating below!

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