Corn Dog Muffin Bites

This baked version of the childhood classic is super cute and easy to make. Simply spoon cornbread batter into a mini-muffin pan, add hot dog slices and pop them in the oven. I make my own cornbread batter but you could substitute your favorite mix. Any hot dogs or sausage will work here. Serve with an array of dips to add to the fun!
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  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 40 mini muffins
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Ingredients

Cornbread Batter (see Cook's Note):

Nonstick cooking spray, softened butter or vegetable oil, for greasing

1 3/4 cups cornmeal

3/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups buttermilk

1/4 cup vegetable oil

1/4 cup honey

2 large eggs

Hot Dogs:

3 veggie, turkey or beef hot dogs, cut into 1/2-inch-thick coins

For Serving:

Ketchup and mustard

Directions

Special equipment:
two 24-cup mini-muffin pans; 40 wooden ice pop sticks
  1. Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
  2. For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
  3. In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
  4. (Alternatively, if using cornbread mix, follow the directions on the package.)
  5. Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
  6. Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
  7. Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.

Cook’s Note

Alternatively, use your favorite boxed cornbread mix instead of making your own cornbread batter. Prepare enough batter to yield at least 40 mini muffins.

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