Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor. These sweet cornbread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing. —Lynita Arteberry, Plankinton, South Dakota
Corn Dog Muffins
Corn Dog Muffins
Prep Time
10 min
Cook Time
15 min
Yield
1-1/2 dozen
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 2 tablespoons brown sugar
- 2 large eggs
- 1 cup milk
- 1 can (11 ounces) whole kernel corn, drained
- 5 hot dogs, chopped
Directions
- In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 130 calories, 6g fat (2g saturated fat), 35mg cholesterol, 300mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 4g protein.
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