Mini Corn Dog Muffins

Here’s another great recipe to get you ready for Spring and Summer.  Now I do have to confess that I’ve never had a corn dog before, so I can’t speak to how “traditional” these taste, but they’re delicious.  Not only are these cute, they’re easy to make and super yummy.  I could see these being a super fun part of a family game night, or summer barbecue.

Mini Corn Dog MuffinsMini Corn Dog Muffins (A Seat at the Table)

Makes about 24

Adapted from Iowa Girl Eats

  • 1/4 cup melted butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup cornmeal (I used 1/2 fine and 1/2 coarse)
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • about 5 all-beef hot dogs, cut in 1″ bites (4ths worked well for me)

Preheat oven to 375°F.

Whisk together melted butter and sugar. Add egg and then the buttermilk, whisking well after each addition.

In a separate bowl, combine cornmeal, flour, baking soda and salt, stirring to combine.  Stir into the wet ingredients until just combined.

Scoop about 1 Tbsp (I used a 1 oz cookie scoop) into each mini muffin cup, then press a piece of hot dog into the center of each cup.  (It’s ok if the hot dog sticks out quite a bit, the corn muffin will rise when baked).

Bake for about 8-10 minutes, or until the edges begin to brown and the cornbread looks set.  Allow to cool for about 5-10 minutes before removing from the tin.  Serve with ketchup and mustard.

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2 responses

  1. Pingback: Chocolate Covered Strawberry Layer Cake | A Seat at the Table

  2. Pingback: Favorite Fall Recipes | A Seat at the Table

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