Corn Dog Muffins
"My daughters LOVE these, and they're quick to make and easy to pack in a lunch box. Easy to make full fat or reduced fat, depending on what ingredients you like."
- Ready In:
- 28mins
- Ingredients:
- 6
- Serves:
-
18
ingredients
- 2 (481.94 g) package cornbread mix
- 29.58 ml brown sugar
- 2 eggs
- 236.59 ml milk
- 311.84 g corn, drained
- 5 hot dogs, chopped
directions
- Preheat oven to 400.
- Combine cornbread mix and brown sugar.Combine eggs and milk and stir into dry ingredients until moistened.
- Stir in corn and hot dogs. Batter will be thin.
- Fill greased or paper-lined muffin cups 3/4 full.
- Bake 14-18 mins or till golden brown.
- Serve warm. Refrigerate leftovers.
- NOTE: My girls love these exactly as written, but I think a little grated cheese and a pinch of dry mustard makes for a better flavor.
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RECIPE SUBMITTED BY
Chef MB
colo spgs, CO
I'm a writer, chief cook and bottle washer, GS leader, hunter of bargains and all-around domestic goddess. I love trying new recipes, and my daughters refer to Alton Brown as "Mom's boyfriend." I read voraciously, to the detriment of the hypothetical cleanliness of my house. I think white chocolate should be illegal, since it's not chocolate.
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