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Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try this delicious baked corn dog recipe with a flavorful Fiesta Dipping Sauce or your preferred condiments!
Ingredients:
  • 0.75 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 0.33333334326744 cup shredded Monterey Jack cheese
  • 4 hot dogs, cut into 1 inch pieces
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 tablespoons dry taco seasoning mix
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare two 12-cup muffin tins by greasing them with nonstick cooking spray or lining them with paper liners.
  • Combine cornmeal, flour, sugar, baking powder, salt, chili powder, cumin, and garlic powder in a large bowl. Create a well in the center, and add milk, egg, and oil. Mix until well combined, then fold in the cheese. Spoon a small amount of batter into each muffin cup. Top with a piece of hot dog and cover with more batter. Bake as directed.
  • Place the muffins in the preheated oven and bake for 10 to 12 minutes until they are lightly browned and spring back when touched. Allow them to cool briefly before removing from the pans. Serve warm with the Fiesta Dipping Sauce.
  • Create a delicious Fiesta Dipping Sauce by whisking together sour cream, mayonnaise, and taco seasoning mix until smooth. Serve promptly.

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