Easy Corn Dog Muffins (Print Version)
# Ingredients:
→ Cornbread Batter
01 -
1/2 cup finely ground yellow cornmeal
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/8 teaspoon salt
06 -
2 tablespoons granulated sugar
07 -
1/4 cup butter, melted
08 -
1 egg
09 -
1/2 cup buttermilk
→ Main Ingredient
10 -
5 to 6 hot dogs, cut into 1-inch pieces
→ For Serving
11 -
Mustard
12 -
Ketchup
13 -
Relish
# Instructions:
01 -
Preheat the oven to 375°F and spray a mini muffin tray with baking spray.
02 -
In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir until well mixed.
03 -
In another bowl, whisk together melted butter, egg, and buttermilk until smooth.
04 -
Pour the wet ingredients into the dry ingredients and stir well until no lumps remain.
05 -
Cut hot dogs into 1-inch pieces to make 20 pieces total.
06 -
Spoon batter into the greased mini muffin tray using a tablespoon measure. Push a hot dog piece into each well of batter.
07 -
Bake for 8-10 minutes until golden and a toothpick inserted into the cornbread comes out clean.
08 -
Remove from pan using a small offset spatula and serve warm with mustard, ketchup, or relish.
# Notes:
01 -
Leftovers can be stored in an airtight container in the fridge for up to 4 days
02 -
Makes exactly 20 mini muffins for the perfect cornbread-to-hot dog ratio
03 -
Can be enjoyed warm or cold straight from the fridge