Are you ready for some footballllll food?!
Unless you’ve been living under a rock, you’re probably aware that the Super Bowl is this Sunday. Although earlier this week I made the epic make the mistake of asking Ben what day of the week it was being played on. I regretted the question before I even finished asking it.
Anyway, always up for a good theme week, I thought I’d share a few nibbles and bites over the next couple of days that are not only perfect for the big game on SUNDAY but would be a hit at any party or get-together during the year. Even if you don’t enjoy football, a good appetizer recipe is always good to have in your back pocket, no?
Watch How to Make Them!
I’m kicking things off (pun intended) with a sweet & savory bite that’s sure to score big points with any crowd – Mini Corn Dog Muffins. I am smashing my one corn dog a year rule to smithereens for these babies!
These sweet and poppable cornbread bites with hot dog studded centers taste exactly like a hot and yummy corn dog you’d get at the state fair…minus the suffocating heat and smothering crowds. You know what we call that? An UPGRADE!
Start by making the cornbread batter (you could also use a store-bought mix – I like Krusteaz Gluten-Free Cornbread.) Whisk together melted butter and sugar, then incorporate a couple eggs.
Next, pour in the secret ingredient that makes this cornbread ultra moist and yummy – buttermilk.
After the wet ingredients are combined, stir together the dry ingredients, including cornmeal, flour (either all-purpose or a gluten-free baking blend,) baking soda and salt. Then, whisk the dry ingredients into the wet ingredients in two batches, whisking well between each batch.
Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini cup.
Next, cut up the hot dog centers. I used 100% beef Hebrew National Hot Dogs. You could use turkey dogs, if that’s your preference!
Hebrew National’s are longer, thinner hot dogs, so I cut each one into 6 pieces. You’ll want each piece to be about 1″ long.
Finally, place a hot dog piece into the center of each muffin tin.
And bake.
These piping hot, sweet and savory mini corn dog muffins are the perfect game-day food!
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Mini Corn Dog Muffins
Description
The original Mini Corn Dog Muffins! A fun and unique snack recipe for any special or ordinary occasion!
Ingredients
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup certified gluten-free cornmeal
- 1 cup gluten-free baking blend or all-purpose flour
- 1/2 teaspoon salt
- 8-10 all-beef hot dogs, cut into 1" bites
Directions
- 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.
Notes
- Feel free to use your favorite store-bought cornbread mix instead of making your own. I like Krusteaz Gluten Free Corn Bread!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
A dip in cold ketchup really sends the corn dog flavor over the top. I can’t get over how insane these are. I literally had to pry Ben’s fingers from the mini muffin tin. Once he popped, he could not stop!
These are amazing served straight out of the oven, but can be made ahead of time, stored in the refrigerator, and microwaved for 30 seconds or so when it’s kickoff time. They taste just as good reheated. Not that I nuked five today and would know or anything.
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Jennifer 12.03.2012
Ok, so I found your site the other day a few weeks ago, and can I tell you!, I’ve been reading your posts backwards as if it’s book! Can’t wait to find out how your daily life/recipes/vacays go! Anyways, I made your mini corn dog muffins tonight and they were absolutely fab!! I figured both my hubby and I both love corn dogs and it’s Monday Night Football, so why not?? SO GOOD. We ate all 21 of them (no shame here!) with a good dose of mustard. Definitely going to make them for a big gathering next time, instead of pigs in a blanket (snooze). Thanks for the great posts and keeping us entertained! Ever thought about writing a book/cookbook? (or maybe you’ve already done so?? Sorry if I’m late in the game to join the IGE train.
Jennifer
luv what you do 11.24.2012
These look sooo good! They are going on my To Make for football season list!
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[…] (Images and recipe courtesy of IowaGirlEats.com) […]
mary 11.13.2012
You are a life saver! I cannot wait to make these for a company potluck!
Kari 11.05.2012
These are so good. I made the mistake of bringing these to a work potluck and now every time we have a potluck, I get several requests to make these.
Melanie 10.31.2012
Thank you for this recipe. I had to alter it to make it gluten, dairy, soy, and egg free but it worked wonderfully.
Teresa 10.30.2012
Love this idea. So much better than the frozen ones. Thanks, Iowa girl
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Jasmine 10.14.2012
My husband and I love these! Very good!
Beth 10.14.2012
these are in the oven for football…only I’m afraid my kids are going to eat them all given they are standing at the stove watching them bake :)! LOL.
Diana 10.12.2012
Thanks for sharing this recipe, I can’t wait to try it. I do have a question. I am making these for a party in the afternoon. Do you think I can prepare the batter in the morning and then bake them just before the guests begin to arrive in the afternoon? If not, do they taste exactly the same when they are re-heated?
Sorry if it’s a repetitive question. :)
Iowa Girl Eats 10.15.2012
The texture of the batter can change if you let it site, but they do taste just as good reheated. I’d just pop them in the microwave for 20-30 seconds (or more or less depending on how many you’re microwaving) before serving. Also, if you’re worried about time, you can use a boxed cornbread mix, which will come together quicker than homemade cornbread!
Mini Corn Dog Muffins « The Pink Gourmet 10.06.2012
[…] Source […]
Alexis AKA MOM 10.02.2012
Thank you so much for the recipe, my boys loved them!! I just posted them with a link to you. Thank you again!
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[…] Via and recipe available at Iowa Girl Eats […]
Amy Berwick 09.23.2012
Think this looks like a good tailgate recipe. ;-)
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Lozza 09.19.2012
Thank you for this recipe, but I have to say I wasn’t terribly impressed. I dunno, but the sugar was just too noticable and ran contrary to what my mouth expected. I’m British though, and haven’t had corn dogs before so I don’t know what I expected really. I would probably make them again but omit the sugar. Thanks anyway though!
Lorena 09.17.2012
Would these freeze well?
Iowa Girl Eats 09.18.2012
I’ve never tried it, but I’m sure they would! Let me know if you give it a go – I’d love to add freezing instructions!