Total Time
Prep 5 mins
Cook 15 mins

I made these for two picky young boys who stayed with us while their dad was in the hospital. It went over so well I had to make another batch! They are also a great item to store in the fridge for snacks or lunch boxes. Eat cold or heat for 30 seconds in a microwave. Hope yor picky eaters like them as much!

Ingredients Nutrition


  1. Combine mix and brown sugar, add eggs and milk stirring only until moistened.
  2. Stir in drained corn, hot dogs, and cheese. Batter will be thin.
  3. Fill paper lined muffin cups 2/3 full.
  4. Bake at 400 degrees for 15 minutes or until tops are brown.
  5. Serve immediately or refrigerate.
Most Helpful

5 5

Big hit..I used cookinpotter's suggestion and used Cornbread Mix #167160 (3 Cups of the mix) I also substituted about a 1/2 can of creamed corn for the corn & cut the hotdogs lengthwise in half and then in half again before I chopped want a dog in every bite! They came out moist and YUMMY!

5 5

I did not have a mix, I used #83625 for the cornbread recipe. I used buttermilk instead of milk and I omitted the brown sugar. I used one can of creamed corn and one can of diced Ortega Chili's and 8 hotdogs. These were gobbled up with a touch of mustard almost before they came out of the oven! Next time I am going to try 1/2 can of cream corn. They were a bit to moist

5 5

These are really great and perfect for eating on the go. I might cut back on the sugar next time as they were a bit sweet.