Mini Corn Dog Muffins


• 1/2 Cup Melted Butter

• 1/2 Cup Sugar

• 2 Eggs

• 1 Cup Buttermilk

• 1/2 Teaspoon Baking Soda

• 1 Cup Cornmeal

• 1 Cup All-Purpose Flour

• 1/2 Teaspoon Salt

• 8-10 Hot Dogs, Cut Into 1” Bites


Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches. Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.

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