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.
If you add Jalapeños to these… yum!
Awesome! As a Michigan girl, I always have some Jiffy corn muffin mix in my pantry and I’m always looking for new ways to use it. This will be perfect for my family :)
I made these for the superbowl last night, and they were sooooo delicious and simple to make. I even replaced one batch with veggie dogs, and folks said they couldn’t tell the difference. Thank you for the recipe, and here’s a pic: https://s3.amazonaws.com/uploads.hipchat.com/24006/458233/ddZzNHn2m5kdbgc/upload.jpg
Thanks so much for this fun recipe! Making them tonight for a little Superbowl party and they are perfect for the kiddos.
I am relatively new to your site and have made several recipes in the past month — each one excellent! Thank you!
These look incredible!!! They made me smile so big. I know my family will love these. I am so excited for the super bowl. I am a big Pats fan and love everything about the Super Bow. The food, commercials, the game, all of it!
Can you make these and freeze them??
Yep! Just thaw in the refrigerator then heat in the microwave.
I loved the idea of these, but mine turned out super crumbly. My husband and preschooler still gobbled them up and the taste of the corn bread batter was so good. I’ll probably try them again someday.
Wonderful idea. I think I can do this gluten free with a gluten free flour blend with seed dust and gluten free corn meal. The Hebrew National hot dogs are gluten free. Thanks for sharing.
I’ve made these before and they are awesome! Question, do you think I can make these ahead of time, freeze them, and then reheat the day of a party?
Hey Kathleen! I’ve never tried it but I bet it would work. You could always do a batch beforehand to test it out!
These were so good! I made them last night (applesauce version and HN 97% FF beef ranks) and my son inhaled them. I think he ate 10 straight off the cooling rack before I banished him to the game room. Thanks for another winner!
these look awesome! My kids are going to love these! I’m wondering if you’ve ever tried freezing them? I’m thinking they would be perfect to stick in my kids’ lunchbox. It would be nice to be able to grab a few out of the freezer. :)
I’ve never tried but I’m sure that would work just fine!
I love these! I make them a lot and I now can leave the hot dog in a chunk since my son is older, 9, and he won’t choke on them. Before I would cut the hot dog up into really small pieces and they were just as good. So excited for football to be starting again!! I had surprise company and I used the Jiffy corn muffin mix, the one in the blue box, I didn’t have all the ingredients and my friend has 4 kids so I needed something fast. They turned out great but from scratch they are even better!
S
P.S. your frozen breakfast burritos are super yummy and filling and save me money daily! Thank you for your hard work and recipes that you share as time can be short as you’re a mom and a wife.
I wanted to add, that I invested in cookie scoops. I used to just use a tablespoon and it worked, but they were not uniform. With a cookie scoop, they cook evenly every time. I used the medium scoop, the OXO Good Grip brand. I love all the sizes and I was surprised by how much I use them all. Definitely worth the money.
Our new favorite appetizer!! Easy to make and sooooooo good. I used Neighborhood Franks because they were jumbo size! I also used both yellow and white cornmeal the 2 times I made them, I like the yellow the best. From the oven, make sure you leave them in the pan for 5 minutes as suggested. They’ll fall apart if you don’t!! Make all 48, they will all be eaten.