Corn Dog Muffins

Corn Dog Muffins

535 Reviews 64 Pics
  • Prep

    10 m
  • Cook

    14 m
  • Ready In

    24 m
TINA3031
Recipe by  TINA3031

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

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

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Directions

  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 (535)

Rate This Recipe
GottaFeedYa!
226

GottaFeedYa!

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 actually works better with the cornbread and made it taste more like a corn dog. I did cut down the brown sugar a bit (to 1 1/2 Tbsp) but that was personal preference. This was so easy, super cheap and delicious! I'm sure I will be using this recipe constantly. It satisfies the kid in me :)

BellE
150

BellE

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… batter, hot dogs, batter.

BUSYBEE25
103

BUSYBEE25

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, I think because I filled the tins more than the 2/3 full that it called for. Batter was thicker than I thought it would be when dropping in the hot dogs, but they turned out great. I used 3 slices per muffin instead of half a dog, which I'm not sure would have fit in my muffin tins. The slices were popping out of the top a bit, but it didn't really matter. I served with honey mustard, which made them really delicious. They are pretty hardy, too. I was serving them as a Superbowl appetizer, but they were super filling could definitely be a meal. I can see how kids would love these. I have a couple left today, so I'll see how the keep. I had served them straight from the oven yesterday, so they were perfect. Will definitely make these again.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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