Corn Dog Muffins
This is part of my back to school OAMC plan. My whole family enjoys them. They freeze nicely. I like them served warm but my kids will eat them any way. They are quick and easy to make.
- Ready In:
- 2 (6 1/2 ounce) packages cornbread mix (I use Betty Crocker)
- 2 large eggs
- 1 1⁄2 cups milk
- 1 1⁄2 cups shredded cheddar cheese
- 8 beef hot dogs
- Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
- Mix the cornbread mix, eggs, milk and cheese until blended.
- Cut each hot dog into about 15 pieces (or as big or as little as you like).
- Spary muffin tins with cooking spray.
- Fill tins about 2/3 full and cook for 14-18 minutes.
- Eat immediately or cool and put in fridge or freezer for later.
- If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.
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I've made these several times over the last few weeks. We like them so much better than regular corn dogs and it's got to be because of the batter and the addition of cheese. The first time I made them exactly as directed (that's what my stars are based on) and they were awesome. Since then, I've added more cheese to a batch and also used monterey jack and colby cheese. I love that I can change this up depending on what I've got on hand and what we're in the mood for. Chad wants some with pepper jack cheese the next time I make them.<br/>*Edited 10/14/12: Not wanting to deal with the muffin pan, I put this in casserole dish today. I did not make changes to the recipe, other than cheese. Baked at 400 degrees for 20 minutes. (I looked up other corn dog casserole recipes to get an estimate). After 20 minutes, I kept checking it every 3 or 4 minutes to ensure it was done all the way through. Still just as amazing and easier clean up than with the muffin pan.