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Corn Dog Muffins Recipe

Corn Dog Muffins Recipe

"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:18 servings


  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 2 tablespoons brown sugar
  • 2 large eggs
  • 1 cup milk
  • 1 can (11 ounces) whole kernel corn, drained
  • 5 hot dogs, chopped


  • 1. In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
  • 2. 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. Yield: 1-1/2 dozen.

Nutritional Facts

1 each: 130 calories, 6g fat (2g saturated fat), 35mg cholesterol, 300mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 4g protein.

Reviews for Corn Dog Muffins

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Reviewed Aug. 22, 2016

"Maybe it's because I used homemade corn bread mix, but I found this to be almost tasteless. I didn't taste much sweetness at all, and the corn taste fell flat (even though I used cream-style corn like others suggested). We didn't even finish them, we just threw them away. If I make this again I'll try the package of corn bread mix, maybe throw in some shredded cheddar, and update my review."

Reviewed May. 19, 2016

"Great recipe. Made this for breakfast instead of toast or other breads. Cut the recipe in half & used 3 turkey hotdogs cut in rounds otherwise followed the recipe exactly. It was a hit served with egg casserole & sure will be a great addition to chili or any meal as it is different. Made it again this morning as we loved it. Lynita, thank you so much for sharing this recipe with us all."

Reviewed Feb. 1, 2015

"I did what a couple others did, used creamed corn and baked it in a 13x9 pan."

joy cooking
Reviewed Feb. 25, 2014

"I used a can of creamed corn instead of the whole kernel corn. Took someone else's suggestion and baked in a 13x9 at 400. Took about 30 minutes. Thought it was just a little bit too sweet, but other than that it was a hit. (Of course the kids did not think it was too sweet!)"

Reviewed Oct. 8, 2013

"My sons loved these...."

Reviewed Jun. 21, 2013

"This recipe was easy and delicious! We made them to try in preparation for the kids to come home, but ate them all before they could try even try one! Will try them again with tofu dogs for our vegetarian family members."

Reviewed Feb. 28, 2013

"Took about two seconds to prepare and tasted so good. Kind of sweet, but I like that. I didn't leave mine in the oven long enough though, but I couldn't wait to try them! Next time I'll try the whole 18 minutes. Love this recipe."

Reviewed Oct. 29, 2012

"This is such a great recipe. So easy and simple for little helpers to chop up the hot dogs with a plastic knife, too! I think they taste best if you bake, then let cool, bag and refrigerate overnight, then reheat. The flavors meld nicely and give an excellent flavor!"

Reviewed Apr. 14, 2012

"Instead of muffins, I made this in a greased casserole dish. bake at 400 degrees for 25min. Cut in squares, and serve! delicious!"

Reviewed Apr. 6, 2012

"husband remark was this was great to snack on without getting so totally stuffed. thanks"

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