Corn Dog Muffins

Corn Dog Muffins

547
TINA3031 4

"An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs."

Ingredients

24 m servings 246 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
  2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
  3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
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Reviews

547
  1. 688 Ratings

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Fantastic! I've made it twice in two days and there are none left! Odd tip: try using the cheapest hotdogs you can find. I used both good and cheap brands and the texture of the cruddy dogs a...

Never seem to have any leftover. I’ve been using this particular recipe since 2005. Really good. I recommend cutting the hot dogs into very small pieces and alternating while pouring in tins… ba...

These were really delicious -- and easy. I halved the recipe because 18 muffins would have been way too many. Still made 10 large muffins, which was great. I could have squeezed out another two,...