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READY IN 24 mins

Corn Dog Muffins

Read Reviews (519)

"An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs." — TINA3031

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Original recipe makes 18 muffins Change Servings

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs

1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

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Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Kitchen-Friendly View

PREP 10 mins
COOK 14 mins
READY IN 24 mins

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Fantastic! I've made it twice in two days and there are none left! Odd tip: try using the cheapest hotdogs you can find. I used both good and cheap brands and the texture of the cruddy dogs actually works better with the cornbread and made it taste more like a corn dog. I did cut down the brown sugar a bit (to 1 1/2 Tbsp) but that was personal preference. This was so easy, super cheap and delicious! I'm sure I will be using this recipe constantly. It satisfies the kid in me :)

—GottaFeedYa!

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Most Helpful Critical Review

Sep 23, 2007

I made this the other night for a rushed dinner. They went over well with my boys (4 & 2) but my husband and I did not like them at all. I was skeptical about adding the sugar but decided to follow the recipe and it was a big mistake. These were way too sweet. I don't think the sugar should be added at all. I cut the hot dogs into small pieces since my children are small and they are choking hazards, but there really didn't seem to be enough hot dog. The bread overpowered the muffins. I might make them again for my children since they did like it but only if they request it. Also I think I will use the directions on the box and just add the hot dogs. Thank you anyway for the idea, it just wasn't for us.

—Metta Karuna

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649 Ratings

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May 22, 2007

Never seem to have any leftover. I’ve been using this particular recipe since 2005. Really good. I recommend cutting the hot dogs into very small pieces and alternating while pouring in tins… batter, hot dogs, batter.

—BellE

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Feb 05, 2007

These were really delicious -- and easy. I halved the recipe because 18 muffins would have been way too many. Still made 10 large muffins, which was great. I could have squeezed out another two, I think because I filled the tins more than the 2/3 full that it called for. Batter was thicker than I thought it would be when dropping in the hot dogs, but they turned out great. I used 3 slices per muffin instead of half a dog, which I'm not sure would have fit in my muffin tins. The slices were popping out of the top a bit, but it didn't really matter. I served with honey mustard, which made them really delicious. They are pretty hardy, too. I was serving them as a Superbowl appetizer, but they were super filling could definitely be a meal. I can see how kids would love these. I have a couple left today, so I'll see how the keep. I had served them straight from the oven yesterday, so they were perfect. Will definitely make these again.

—BUSYBEE25

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Sep 14, 2006

These were a fun dinner. I suggest cutting the hot dogs into smaller sized pieces for better distribution in the muffins. I couldn't bring myself to add the brown sugar since the brand of corn muffin mix I use is already pretty sweet. My husband liked them with mustard, I preferred them plain. Some pepper jack cheese in the batter might liven them up a bit.

—Mallinda

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Aug 07, 2007

Decided to make a half a batch (Why?? We just wanted more!), but I accidentally added the full cup of cheese. Glad I did. They were great! I'll make the same mistake next time! Also, I cut up the hot dogs in half slices, and stirred them right into the batter. A half lb. worked well for the half recipe, even though I'll probably never make a HALF again! File this one under "Fun Food"!

—yourmom

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Aug 08, 2007

I was unsure of trying this one but my teenagers really liked them. I increased the cheese to 1-1/2 cups and in half the batter, I added chopped black olives and chopped jalapenos. Those were the favorites. Next time I'll leave out all or most of the brown sugar; I'm not sure it was necessary.

—HeyYouToo

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Jun 22, 2007

These are a great crowd and kid pleaser. I made them in my mini muffin pan and they were just the perfect mix of hot dog and breading. My pickiest eater said they were "fabulous"! This is a great recipe to keep in mind for a potluck or kids lunch.

—Foodymom

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Nutrition

Calories
246 kcal
12%

Carbohydrates
21.4 g
7%

Cholesterol
48 mg
16%

Fat
14 g
22%

Fiber
0.2 g
< 1%

Protein
8.3 g
17%

Sodium
806 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Dog Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 246
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 5.6g 28 %
Cholesterol 48mg 16 %
Sodium 806mg 32 %
** Potassium 91mg 3 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 0.2g < 1 %
Protein 8.3g 17 %
Sugars 6.3g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 17 %
Iron 13 %
** Thiamin 3 %
** Niacin 14 %
** Vitamin B6 3 %
** Magnesium 3 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.