Description
Crispy corn dog muffins blend classic carnival flavors into convenient handheld treats. Hearty cornbread batter surrounds mini hot dogs, creating a nostalgic snack perfect for family gatherings and game day celebrations you’ll devour with pure comfort.
Ingredients
Scale
Main Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 6 hot dogs, cut into thirds
Wet Ingredients:
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Seasoning and Additional Ingredients:
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Prepare the oven by heating to 400F (200C) and prepare a muffin tin with non-stick spray or paper liners.
- Mix dry ingredients thoroughly in a spacious mixing bowl, ensuring even distribution of cornmeal, flour, sugar, baking powder, and salt.
- Create a smooth liquid mixture by whisking milk, vegetable oil, and egg until fully incorporated.
- Gently combine wet and dry ingredients, stirring minimally to prevent overmixing and maintain a light texture.
- Distribute a small amount of batter into each muffin cavity, creating a thin base layer.
- Nestle a hot dog piece vertically into the center of each batter-filled cup, gently pressing to stabilize.
- For added flavor complexity, scatter shredded cheddar cheese across the top of each unbaked muffin.
- Bake in the preheated oven for 12-15 minutes, monitoring until the cornbread develops a golden exterior and passes the toothpick test.
- Remove from oven and allow muffins to rest briefly, enabling them to set and cool slightly before serving.
Notes
- Swap hot dogs for turkey or veggie dogs to create a lighter, diet-friendly version that still packs the same delicious corn dog flavor.
- Avoid overmixing the batter to ensure tender, fluffy muffins; stop stirring as soon as the dry and wet ingredients are just combined.
- Experiment with cheese varieties like pepper jack or monterey jack to add extra zest and personalize the recipe to your taste preferences.
- Freeze cooled muffins in an airtight container for up to a month, making them a perfect make-ahead snack or quick kid-friendly lunch option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 30 mg