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.
I found this on Pinterest. Made these today, and my husband LOVED them. He thought that even the corn bread mix was wonderful, and thinks I should use this recipe next time I make just plain corn bread. I will be making these again. Thanks!
These look amazing!! Can’t wait to try them, and soon!
These are SO going to happen sometime soon in my house! : D
Anyone try almond milk or some other non-dairy substitute for the buttermilk? I would love to make my hubby this! Thanks!
I have used almond milk in the cornbread before, and it turned out great! Not quite as moist as with buttermilk, but definitely still delicious. :)
Awesome! Thanks so much for replying!
These were a big hit with the kids. I was surprised how good the cornbread was! Thanks!
These look soooo good! Do you think they could be frozen as well?
I’m sure that would be fine!
Made these little doggies for our card party and they were loved! Thanks for sharing.
Thank you so much for posting this recipe. I tried it out during Super Bowl party and they were a hit!
Oh… That looks tasty! I will try making a batch. n_n
These are great!!!! I used a box of Jiffy corn muffin mix instead. Thanks for the recipe!
I found this recipe on pinterest…they were great! Thanks! When I was on your blog getting the recipe I read some of your other posts…you are a great writer and write fun posts! It was refreshing that you wrote about some of the cooking projects that didn’t work out…even experienced cooks can have flops every now and then :). I have become a new reader!
I made these for the Superbowl (yay Giants!) and everyone loved them! I made them a little differently. I used 1/3 cup of cream corn, in place of the milk, and then added about a half of a 1/3 cup of milk. I really based it off the consistency. Since I didn’t have a miny muffin pan I used a normal size one. Because the muffin was going to be so much larger I cut the one inch pieces of hot dog into thirds and placed them in a circle around the muffin. This turned out fine, and like I said, everyone loved them. Thanks so much for sharing this idea!
Is that ketchup??? No no no you must have mustard with this!