“A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!” - by cyndib
Ingredients
Adjust Servings
Original recipe yields 48 mini corn muffins
Directions
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 434 cal
- 22%
- Fat
- 25 g
- 38%
- Carbs
- 41.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"Original poster here. I don't know why the editors changed my simple instructions, but you are supposed to chop the hot dogs into pea size pieces. It also helps to run a knife around each one before y..." See moreou remove it from the pan."
ring90
"This recipe is so easy and delicious! It was very fast and easy. Everyone in our family loved it. They do get a bit crumbly so I might use cupcake papers next time. Several fell apart as I took th..." See moreem out of the pan. Also, I made some mini muffins and some regular side muffins. Both were excellent. If you are making these for very young children you could cut the hot dogs into smaller pieces to prevent choking."
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