Corn-dog Muffins

Corn-dog Muffins

Corn-dogs are wonderful, greasy fair food - but often better left to the deep fryers and the commercial makers.  I've made corn-dogs in the oven.  The batter falls off the hotdogs - no matter how thick you make it.  They're tasty, but a bit of a pain.  

Recently while perusing the online world of food I found the suggestion to make corn-dog muffins instead.  The corn batter doesn't fall off the hotdogs when they're in muffin tins.  The grease from the hotdogs doesn't leak out of the corn muffin batter coating.  And they're easily packable for kid lunches.

The original recipe said to use prepackaged cornbread muffin mix.  That's not something I stock at our house.  So I went to the Better Homes and Gardens Cook Book (you know, the one with the red and white checks) for their cornbread recipe.

Better Homes and Gardens Cook Book Cornbread Recipe:  DOUBLE IT!

1 cup AP flour
1 cup corn meal
1 Tbsp baking powder
2-3 Tbsp sugar (omitted for the corn-dog muffins)
2 eggs - beaten
1 cup milk
1/4 cup oil (down to 1/6 cup for corn-dog muffins)

ADD: 1 cup shredded cheese
6 hot dogs - quartered.


I doubled the original recipe and got 24 corn-dog muffins and 12 small plain corn muffins.  (or 30 corn-dog muffins and using 7.5 hotdogs)

Mix together all the dry ingredients, and make a well in the middle of them and add the eggs, milk & oil.  Mix the wet and dry together, fold in the shredded cheese.

Grease each muffin cup and fill about half full with cornbread batter - press in 1/4 of a hotdog all the way to the bottom of the cup.  It won't be completely covered but will be close when the batter rises in the oven.

Bake at 425 degrees F for 20-22 mins until golden brown and cooked through.

Eat hot or cold, dipped in ketchup, mustard, or plain.  Up to you!  Happy Munching!!