Description
These Mini Corn Dog Muffins are the perfect bite-sized snack made with Jiffy cornbread mix, hot dogs, and optional cheese. Ready in just 20 minutes, they’re ideal for parties, lunchboxes, or a fun family dinner. Enjoy them with classic dipping sauces like ketchup, mustard, or honey mustard for that true corn dog experience.
Ingredients
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1 box Jiffy cornbread mix (8.5 oz)
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1/3 cup milk (whole, low-fat, or plant-based)
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1 large egg
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4 hot dogs, sliced into small pieces (beef, chicken, or turkey hot dogs)
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1/2 cup shredded cheddar cheese (optional, for extra gooeyness)
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Ketchup, mustard, or honey mustard for dipping (optional)
Instructions
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Preheat Oven: Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with mini cupcake liners.
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Prepare the Batter: In a medium bowl, mix together Jiffy cornbread mix, milk, egg, and shredded cheese (if using) until well combined.
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Fill the Muffin Tin: Spoon about 1 tablespoon of batter into each muffin cup.
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Add Hot Dogs: Press a piece of hot dog into the center of each muffin.
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Bake: Bake for 10-12 minutes, or until muffins are golden brown and cooked through.
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Serve & Enjoy: Let cool slightly before serving. Serve warm with your favorite dipping sauces.
Notes
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For a spicy kick, add chopped jalapeños or a pinch of cayenne pepper to the batter.
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To make them cheesier, sprinkle extra shredded cheddar cheese on top before baking.
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Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American