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Muffin-Cup Corn Dogs

Bring a little bit of summer back with a county fair favorite. Little ones are sure to enjoy this take on traditional corn dogs. —Grace Bryant, Merritt Island, Florida
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup 2% milk
  • 3 tablespoons canola oil
  • 6 hot dogs, each cut into 4 pieces
  • Optional: Ketchup or honey mustard


  • Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened.
  • Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin.
  • Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.
Nutrition Facts
2 muffins: 399 calories, 19g fat (5g saturated fat), 82mg cholesterol, 906mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 11g protein.

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