Today while we were at the store, my kids were begging to get frozen corn dogs. Corn dogs are good, but sometimes the ones from the store don’t look so great, and they are ridiculously expensive for what they are (battered cheap hot dogs), so I talked them into letting us make our own corn dogs, or even corn dog nuggets at home.

When we got home, I looked up recipes and remembered that I had pinned a recipe for corndog mini muffins, and went to find it, but alas – the picture was from food gawker (bah!), and the pin didn’t work. I found another recipe for corndog mini muffins, but it had a bunch of ingredients that I didn’t have on hand, so we created our own from one of our favorite corn bread recipes. They were a hit! Everything to love about corndog nuggets, but without deep frying them (hooray!), way easy cleanup, and more of the “batter” goodness (which is my favorite part of a corn dog). Kids were happy, I was happy – it was a win, win.

Corndog Mini Muffins

Corndog Mini Muffins (adapted from this corn bread recipe) – yield: 36 mini muffins

  • 1 c. corn meal
  • 1 c. flour
  • 4 Tbsp. sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk
  • 1/4 c. vegetable oil
  • 1 egg (**see Note 1 at bottom for modification)
  • 4 hot dogs (**see Note 2 at bottom)

1. Preheat oven to 425 degrees, and spray mini muffin pan if necessary, or line pan with mini muffin liners.

2. In large bowl, combine your dry ingredients (corn meal through salt).

Corndog Mini Muffins

3. Add milk, vegetable oil & egg and mix until well-combined.

Corndog Mini Muffins

4. Cut your hot dogs in half lengthwise, then cut those long pieces in half lengthwise again. Cut these long “quarters” into smaller pieces (sorry – my camera battery died at this point …..just cut into small, quartered pieces if that helps).

5. Mix your hot dogs into the muffin batter. Add batter into muffin tins and put into oven for 11-12 minutes. You don’t want to overcook, but you want to make sure the middles are cooked enough.

Corndog Mini Muffins



1. We like to modify this recipe by subbing out milled flax seed for the egg. You just add 1 Tbsp. milled flax seed and 3 Tbsp. water in the place of the 1 egg. We have found we like the corn bread recipe better that way. And you can eat the batter too without the fear of getting food poisoning…..

2. I like to use Jennie-O Turkey Franks when doing anything with baking and hot dogs (like pigs in a blanket or whatever). They seem to have a lower moisture content (and less fat!), so they don’t mess with the cooking time as much. You could also add more than 4 hot dogs if you would like – that was just a good number for us.

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