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