Mini Corn Dog Muffins


These were a HUGE hit, with the kids and adults alike!!  What a great way to have your corn dogs, without the fried batter.  These would be a perfect finger food for a party…for kids or adults.  My son asked when we could make them again, while we were eating them.  I admit, they were pretty darn tasty.  You could probably do them in a standard sized muffin pan, but use a larger sausage.

Makes about 48 mini muffins for less than $5.00


IMG_4997 (700x467)

1/2 cup melted butter – $0.50

1/2 cup sugar

2 eggs – $0.20

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

1/2 teaspoon salt

8-10 all-beef hot dogs, cut into 1″ bites (I only had 7 hot dogs, but it worked fine) – $3.48


IMG_4999 (700x467)

Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine.

IMG_5000 (700x467)

Add eggs and whisk to incorporate.

IMG_5004 (700x467)

Add buttermilk and whisk to incorporate.

IMG_5003 (700x467)

In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.

IMG_5006 (700x467)

Whisk into wet ingredients in two batches.

IMG_5011 (700x467)

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.

IMG_5012 (700x467)

Place one hot dog bite into the middle of each cup.

IMG_5015 (700x467)

Bake for 10-15 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.


Leave a Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *