Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

76 Reviews 27 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Athena
Recipe by  Athena

“This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.”

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Ingredients

Adjust Servings

Original recipe yields 24 muffins

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  3. Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  4. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

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Reviews (76)

Rate This Recipe
Boifriendimpared
84

Boifriendimpared

Very tasty, quick, and easy recipe. Kids and adults love it. I made only one change, I used dry taco seasoning mix instead of chili powder. Only suggestion I have is I made batches with both regular cupcake pans and mini cupcake pans. The regular sized ones came out slightly harder to eat, and stuck heavily to the cupcake wrappers I used. This was quite irritating when trying to eat them. Also, there was almost too much cornbread to hot dog ratio.(cut each dog into 1/4 pieces) On the other hand, the smaller Mini ones I made with my nonstick mini pan, I cooked a few minutes less, in these I used 1/8 of a hotdog pieces, and it worked perfect. They were so yummy, everyone ate these and left the big ones after tasting both. Perfect hotdog-corn mixture ratio. They weren't as floppy as the big ones.Fun to eat! I will definitely make these again, but from now on will use the mini cupcake pans only.

KIMBERLY LOUAZNA
41

KIMBERLY LOUAZNA

I cheated and used a Jiffy Mix instead but with same results. The kids went crazy for these! All were gone as soon as they left the oven! Great lunch for little ones to help make....my son called these Corny Puppies!

Winter Ivy
31

Winter Ivy

These are a definate make again. DH and I both ate a bunch of them, but the toddler just picked out the hot dog and ate that. So the spices make these suitable for the more "refined" palettes in the household, hahaha. The dipping sauce got bettr and better the longer it sat in the fridge (I think it took sometime for the flavors to meld), so my suggestion would be to make the sauce 1/2 a day before the muffins and let it sit (covered) in the fridge until serving time. -Diana

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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