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 and had to try it out for my 21 month old daughter. We both loved the corn dogs and they were super easy to make! Thanks for sharing such a great recipe!
Mmmm I just made them and they are great…..I have been looking for a good cornbread receipt and this one is really nice Thanks Iowa Girl
Just made these for a Memorial Day picnic……Kids and Adults alike loved them!!
Hi Kristin, these mini corn dogs are amazing. They really are as good as the ones at the Fair. I made my first batch today and ran 2 dozen hot ones over to my grandchildren. Needless to say they loved them. Thanks for the great recipe.
I made these for my fiances “poker guys night” they are soooo good!
only one suggestion dont push the hot dogs all the way down to the bottom, leave room for the batter to crisp!!1
delicious!
Instead of buttermilk ?
Hey Calee! I’ve never tried it with regular milk, so I’m not sure. If you give it a go, will you let me know how it turns out? Thanks!
If you don’t have buttermilk….a tablespoon of vinegar and one cup regular milk! Let it sit for five minutes after mixing.
We’ve been wanting to try these for a long time ! Would it be okay to use regular milk instead?
These are amazing! I just made a batch today, and can’t stop eating them.
Will be writing about them soon. =)
This were amazing! I loved them so much I had to blog about them and share, I linked back to you from http://www.simplejoycrafting.blogspot.com. Thanks for the recipe!
These were amazing! I used turkey dogs and subbed 1/2 c of wheat flour for white. Next time I’ll use 1/3 c sugar because they were a little sweet for me. Thank you for sharing this recipe!
I used cornbread mix and slightly frozen hotdogs…my muffins fell apart! I think the water in the hotdogs caused this. I will use fresh next time. They were still soooo yummy! Thanks.
Just made these to try out before camping trip. Great idea,great flavor, and quick to do!! Threw some in freezer to test how they do. Will def be making these for upcoming camping trip-also think I’ll try some w/Lil’ Smokies and some with chunks of cheese:) Thank you so much for this idea!
I made these tonight for supper. Instead of ketchup,we put maple syrup over it. I didn’t have buttermilk so I took a tablespoon of lemon juice and a cup of milk and let it sit for 5 minutes. I also u see gluten free all purpose flour instead of normal flour. They were delicious!