Corndog muffins recipe

Junior LOVES cornbread and hotdogs, so I decided to make my own versions of corndogs this afternoon and they are fabulous!

This recipe makes 48 minimuffins.  I bet the extras would probably freeze pretty well or you could just eat them all!

  • 1 cup cornmeal
  • 1 cup flour (I used half whole wheat and half all-purpose because I like the nuttiness of the wheat)
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup corn (I just used drained, canned corn)
  • 6 hotdogs, cut each into 8 slices

Mix together all ingredients besides hotdogs.  Lightly grease the bottoms of your minimuffin tins (I used a new non-stick pan and didn’t bother with greasing it.  They came out just fine).  Fill each space about half full of the cornmuffin mixture.  Push a chunk of hotdog into each.  Be sure the hotdog is completely covered as the muffin won’t cover is while baking otherwise.  Bake at 400* for 10 minutes.  Allow them to cool for a couple of minutes and enjoy!

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