Best Corn Dog Muffin Bites Recipes

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CORN DOG MUFFIN BITES



Corn Dog Muffin Bites image

This baked version of the childhood classic is super cute and easy to make. Simply spoon cornbread batter into a mini-muffin pan, add hot dog slices and pop them in the oven. I make my own cornbread batter but you could substitute your favorite mix. Any hot dogs or sausage will work here. Serve with an array of dips to add to the fun!

Provided by Catherine McCord

Categories     appetizer

Time 35m

Yield 40 mini muffins

Number Of Ingredients 12

Nonstick cooking spray, softened butter or vegetable oil, for greasing
1 3/4 cups cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1/4 cup honey
2 large eggs
3 veggie, turkey or beef hot dogs, cut into 1/2-inch-thick coins
Ketchup and mustard

Steps:

  • Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
  • For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
  • In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
  • (Alternatively, if using cornbread mix, follow the directions on the package.)
  • Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
  • Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
  • Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.

CORN DOG MUFFIN BITES



Corn Dog Muffin Bites image

Provided by Food Network

Categories     main-dish

Time 35m

Yield approximately 40 corn dog muffin bites

Number Of Ingredients 11

Nonstick cooking spray, for the muffin pans
1 3/4 cups cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/4 cup honey
1/4 cup vegetable oil
2 large eggs
3 hot dogs, cut into 1/2-inch coins

Steps:

  • Preheat the oven to 425 degrees F. Grease 2 mini muffin pans with cooking spray.
  • Mix the cornmeal, flour, baking powder, baking soda and salt together in a bowl. Whisk the buttermilk, honey, oil and eggs together in a separate bowl. Pour the dry mixture into the wet ingredients and thoroughly combine with a whisk.
  • Pour 1 tablespoon batter into each prepared mini muffin cup. Lay hot dog slices cut-side down in the center of each batter-filled muffin cup. Top each with an additional tablespoon of batter.
  • Bake for 14 minutes, then serve.

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