Mini Baked Corn Dogs

Your kids will surely love these cute little corn dog muffins! They are perfect for a quick snack or lunch, or try them served alongside your favorite bowl of chili!
Prep Time 10 minutes
Servings 12

Equipment

  • Mini muffin pan
  • Nonstick cooking spray
  • Medium bowl

Ingredients

  • 1 box (8.5 ounces) corn bread mix
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/3 cup whole milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 4 bun-length hot dogs cut into 6 pieces each

Instructions

  • Preheat oven to 400 F. Generously grease the muffin pan and set aside.
  • In a medium bowl, combine the corn bread mix, butter, egg, milk, and spices. Combine mixture until it just comes together.
  • Evenly divide cornbread batter among the cups of the prepared pan.
  • Place a piece of hotdog in the center of each muffin and press down slightly.
  • Bake for 12-15 minutes, until the edges are golden brown and a toothpick inserted into the center muffin comes out clean.
  • Allow mini corn dogs to rest in the pan for 5 minutes.
  • Gently remove from pan and serve warm, with ketchup and mustard, if desired.

Notes

  1. A silicone muffin pan works well, making it easier to remove the baked corn dog muffins.
  2. Be cautious, as overmixing the batter will make the muffins fall apart around the hotdogs when they are baked.
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