A quick and easy recipe for mini corn dog muffins, featuring a homemade cornbread batter and hot dogs. Perfect for game day snacks, make-ahead lunches, and quick-fix dinners.
Mealtime got a little tougher after having children, didn’t it? Before we were solely responsible for ourselves, maybe a spouse as well, but mostly we got to eat whatever tickled our fancy that evening.
Really, even up until those little stinkers started on solids, dinner was easy-breezy and smooth sailing, as we were still able to get away with our own dietary preferences at the dinner table. Then came the toddler-hood mealtime takeover.
Dinners were no longer full of conversation and smiles, instead, they were replaced by mostly meltdowns. If you are a parent of a strong-willed child, I know you feel my pain, and friend, take solace in knowing, I feel yours right back.
So if you are in need of a meal that won’t have your child spiraling out of control at the dinner table, I offer you this recipe as a peaceful retreat back to the good ol’ days of conversation and smiles.
These mini corn dog muffins are quick and easy to make, as you need only to prepare a quick batter, cut up some hot dogs and bake for 12 minutes. They are also freezer-friendly and serve as an excellent make-ahead lunch box item.
The night before you intend to ship them off to school with your little one, you would simply remove them from the freezer and place them in the refrigerator in a container to thaw overnight (freezing instructions below).
They also work perfectly for game day food, because, come on…who doesn’t love corn dogs?
Yes, kids can be the pickiest eaters around, and being responsible for providing them with sustenance can be a hard and trying job. When I need a little dinnertime hiatus, I can count on mini corn dogs to come to my rescue. If you are in a place where you’re just truly desperate for your little one to eat in blissful silence, these mini corn dog muffins are especially for you. Enjoy.
- Nonstick cooking spray
- 1 1/4 cup all-purpose flour
- 3/4 cup finely ground cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 3/4 cup sour cream
- 2/3 cup whole milk
- 2 large eggs slightly beaten
- 8 tablespoons unsalted butter melted
- 6 beef hot dogs cut into 4 equal pieces
Preheat the oven to 400° and spray 24 cup mini-muffin tin generously with cooking spray.
In a large bowl, whisk together flour, cornmeal, sugar, salt and baking soda. Create a well in the middle of the bowl.
In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter and stir gently mixed.
Scoop a heaping tablespoon of batter into each muffin cavity, and insert a piece of hot dog directly in the center. Bake for 12 minutes.
Allow to cool on a rack for 5 minutes, and have ready a clean dish towel laid across the counter. After the muffins have cooled slightly and the pan is cool enough to handle, turn muffins over on the towel. Serve alongside yellow mustard or ketchup, and enjoy.
To freeze the corn dog muffins, place on a rimmed sheet pan and transfer to the freezer. After two hours, transfer to a freezer-safe, zip top bag, remove as much air as possible and seal. Return to the freezer.
Makes 24 corn dog mini-muffins.
Try serving Corn Dog Muffins with: