Recipe courtesy of Damaris Phillips
Save Recipe Print
Total:
30 min
Active:
20 min
Yield:
36 mini muffins
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
36 mini muffins
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: three 12-cup mini muffin tins

Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.

Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.

Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.

Bake until golden brown and set, 7 to 10 minutes.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Corn Muffins

Recipe courtesy of Ina Garten

Corn Dogs

Recipe courtesy of Sandra Lee

Corn Dogs

Recipe courtesy of Tiffani Thiessen

Corn Dogs

Recipe courtesy of Scott Leibfried

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories