These corn dog muffins are super easy to make. Best of all, they are kid approved. The cherry on top, they are wallet friendly too.
When I started to make these, I had to send the meal idea to my college-student brother with how easy and cheap they are to make.
What you will need:
- Corn bread or muffin mix – I buy Jiffy brand, but any brand will work. For families with more than one kid, I would double this recipe and buy two boxes.
- Ingredients listed on corn bread or muffin box – for Jiffy this includes milk and one egg
- Hot dogs – any type or brand works. You will be cutting the hot dogs up, so no matter how many you are feeding, one package of hot dogs works.
That’s it! It’s really that simple and I’ll say again, wallet friendly.
Supplies you will need:
- Muffin tin – either mini or regular. I have used both before. My recommendation on how to pick which muffin tin you want to use is to think about how much corn muffin mixture you want around the hot dog. If you want the corn muffin mix and hot dog ratio to be similar then go with a mini muffin tin. If you want more corn muffin than hot dog, go with the regular.
- Small mixing bowl – even if doubling the corn muffin recipe, it doesn’t take a big bowl to mix everything
Step by Step Instructions (with pictures):
First, preheat oven according to the corn muffin mix box (400 for Jiffy). Then spray your muffin tin of either size with non-stick spray and set aside for later. In a small mixing bowl – combine ingredients listed on corn muffin mix box. For Jiffy, that is the mix, 1/3 cup milk and 1 egg.
When the ingredients are all mixed until smooth, fill the muffin tins about half way full. The batter will rise once you place a hot dog chunk in it. The batter will also rise while baking. I noticed that if I filled the muffin tin too full, it crumbled more while removing the muffins after baking.
Cut the hot dogs into chunks. They do not need to be perfect. Some will stick out from the batter and some won’t.
Add one hot dog chunk to the batter in each muffin slot. I place them in the center as much as I can. I also try to place the hot dog chunk horizontally, but sometimes they end up vertically. It really doesn’t matter which direction they are.
Now you’re ready to place them in the oven! For mini muffins I would bake for about 10-12 minutes until the batter is cooked all the way through. For a regular muffin tin, I bake according to the corn muffin mix. I suggest doing the minimum time on the box (15-minutes for Jiffy). When they are done, I recommend letting them cool for at least 5-minutes in the muffin tin. When I try to take them out of the muffin tin right away (while still hot) they crumble more and don’t look like muffins.
Serve! You can serve with ketchup as a main dish or these would be great sides to serve with chili.
Ingredients:
- 1 box of corn muffin or bread mix
- Ingredients listed on corn muffin mix (i.e. for Jiffy – 1/3 cup milk and 1 egg)
- 1 package of hot dogs
- Non-Stick Spray
Instructions:
- Preheat oven according to corn muffin mix directions (Jiffy – 400)
- Spray muffin tin (mini or regular) with non-stick spray and set aside.
- In a small mixing bowl, combine ingredients listed on corn muffin mix (mix, milk and egg)
- Fill muffin tins about half way full
- Add a hot dog chunk to each muffin tin
- For mini muffins – bake for 10-12 minutes. For regular muffins – bake according to corn muffin mix (about 15 minutes). Let cool in either pan for a minimum of 5 minutes.