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.
This is my new favorite appetizer. Made it for a little party last week, had 3 other appetizers and all but 6 of the 48 mini corn dogs went!! Salty and sweet….sooooooo good. I’ll be bringing this to every party this year!!! Thanks so much, I love them.
I made these mini corn dog muffins today and my kids loved them. Thank you so this recipe!
My 5 year old loves these things! Made them twice and they were going in minutes.
I made these for a Super Bowl party here in Switzerland and they were a hit — enjoyed by a Swiss, a German, an Italian, a Frenchman, and Indian and 4 Americans. :) Thanks for this great idea!
I made these over the weekend for my boys. They tasted good but crumbled all over the place. It was a huge mess. Any suggestions on what I did wrong or can do differently in the future? I used Jiffy and I sprayed the pan really well but still struggled to pop them out. And as soon as we took a bite the rest of it ended up on the floor. Thanks for any advice!
It sounds like there was a problem with the cornbread mix you used. I’d maybe check the expiration date?
This sounds great! I do have a question though, are there any alternatives for the cornmeal? I don’t have that and it’s such a drag to have to go buy it!
You can use a box of cornbread mix if you don’t want to by cornmeal. That being said, most grocery stores these days have bulk bins with cornmeal, so you should be able to just buy the amount you need!
These were awesome! In half of the batch, I added shredded cheese and chopped jalepenos to the batter. Yum! Thanks for sharing!
How would I keep these corn dog muffins warm if I bring them to a cold weather tailgate?
totally delish! Ive made it three times already for parties. ITs my go to when I know that there will be tons of kids:)
Can you do these in a regular muffin tin? I don’t have a mini muffin tin. Maybe more batter in each and cut the hotdogs longer?
That should definitely work!
Have you ever tried to freeze them
i finally got around to making these tonight after wanting to since i saw the recipe in january. they were easy, delicious & both adult & 1 yr. old approved! i will definitely be making these again… :)
I made these today and they were a big hit with the whole family and my brother’s unwanted friends. They were gone within minutes. I didn’t hav enough mini muffin tins so I made the extra in regular cupcake tins. Still delicious.