The original Mini Corn Dog Muffins! These fun and poppable bites are perfect for snack time, dinner, or game day, and are a hit with kids!
Unless you’ve been living under a rock, you’re aware that the Super Bowl is this Sunday. Although earlier this week I made the epic make the mistake of asking my husband what day of the week it was being played on.
Don’t plan on living that one down anytime soon!
I’ll be watching for the commercials and food anyway, including these bite-sized cuties: Mini Corn Dog Muffins are a hit with any crowd. It is such a fun and simple appetizer recipe!
Watch How to Make Them!
Mini Corn Dog Muffins
Mini Corn Dog Muffins are the poppable version of a corndog — they are just as delicious as they sound.
Like I said, they make a great game day appetizer, but are also perfect as a fun lunch or dinner for the kids. They freeze well too!
I’ll show how to make a homemade cornbread batter, though using your favorite store-bought mix is even quicker and easier. I prefer Krusteaz Gluten-Free Cornbread.
If making homemade cornbread, star by whisking together melted butter and sugar in a large mixing bowl, then incorporate a couple eggs.
Next, whisk in the ingredient that makes this cornbread ultra moist and yummy — buttermilk. Set the wet ingredients aside.
In a separate mixing bowl, whisk together the dry ingredients including cornmeal, flour (either a gluten-free baking blend, or all-purpose if you don’t need to eat gluten free), baking soda and salt.
Add 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 like 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.
Bake until the cornbread is set, or according to package directions if using a store-bought mix.
These piping hot, sweet and savory mini corn dog muffins are perfect game-day food!
A dip in cold ketchup really sends the corn dog flavor over the top. I can’t get over how cute and delicious these are!
These are amazing served straight out of the oven, but can be made ahead of time, stored in the refrigerator, and then microwaved for 30 seconds or so when it’s kickoff time.
Enjoy!
Equipment
Ingredients
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup gluten free cornmeal
- 1 cup gluten free baking flour blend WITH binder, or all-purpose flour if not gluten free
- 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 combine, and then add buttermilk and whisk to combine.
- In a separate bowl, whisk together baking soda, cornmeal, flour, and salt then whisk into the 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!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
You are a life saver! I cannot wait to make these for a company potluck!
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.
Thank you for this recipe. I had to alter it to make it gluten, dairy, soy, and egg free but it worked wonderfully.
Love this idea. So much better than the frozen ones. Thanks, Iowa girl
My husband and I love these! Very good!
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.
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. :)
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!
Thank you so much for the recipe, my boys loved them!! I just posted them with a link to you. Thank you again!
Think this looks like a good tailgate recipe. ;-)
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!
Would these freeze well?
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!
I can’t wait to debut these at our first home game tailgate this weekend, its the perfect Iowa tailgate food:) GO HAWKS!
do I need to use buttermilk? can I use regular.
You can substitute 2% milk, but the muffins won’t be as fluffy and moist!