Prep 5 mins
Cook 20 mins
I found this recipe in the book 'Fast Fixes with Mixes' and thought my son would enjoy this fun spin on the corndog. They are a hit and they will probably be made on a regular basis. For a more grown up version (great for football parties) try adding some canned green chilies, extra hot sauce or cheese. Really forgiving recipe and really easy to make changes. It makes about 18 muffins which seems like a lot but they reheat really well.
- Preheat overn to 400 degrees and grease a muffin tin or line with paper muffin cups.combine corn muffin mix, brown sugar, eggs, hot sauce and milk and stir until combined then stir in hot dogs. Fill greased or lined cups 3/4 full. Bake for 14-18 minutes or until golden brown. Serve immediately or refrigerate.
These were SUPER!!! I added cheese and corn and pretty much ended up with one of the other muffin recipes listed, but since you were my building block recipe I'll review yours! It was delicious and will definitely be making these weekly for my corn dogaholic son. I love that I can sneak in corn and cheese to the batter b/c my son is so picky he won't do veggies, meats, or cheeses usually. So in addition to everything I added 1 cup sharp cheddar and a can of drained corn. Next time I will make this recipe I'm going to fill half my cups then add chopped green chilis to spice it up for my hubby and I. Or maybe even some dijon to give it tang. But I'm so happy I tried this. Thanks so much! **UPDATE** I doubled the recipe and used the corn and cheese as stated before, but I ran out of hot dogs so I used probably an inch worth of bologna slices chopped up into little pieces..I did this for a meeting and EVERYONE loved them to death!!! Bologna totally will work well if you are out of hot dogs! Thanks again :)
I was looking for something a little different for dinner that my boys would like. I have never made Corn Dog Muffins before and thought it would be a fun change from regular hot dogs. What a hit!! I followed the recipe exactly but I did have to substitute a few thing because of dietary restrictions. Splenda brown sugar was used instead of brown sugar, almond milk was used instead of cow's milk. I made 12 large instead of 18 smaller muffins baked at 400 degrees for 18 minutes. The texture was nice and the flavor was sooo good. Oh yes, I used Jiffy Corn Muffin Mix Copycat #345502 for the "mix". Leftovers will definitely go to school for lunch (O:
Thank you for this recipe! It was SO EASY and my kids loved it. My 4 year-old daugher said, "It's like eating cupcakes for dinner!" I like the idea of satisfying the corn dog craving with a little healthier version. I used tukey dogs and the recipe turned out great!