A treat for kids of all ages, our corndog bites are a yummy, lighter take on a classic corndog.
The recipe couldn’t be easier to make—it’s something fun to do with any mini chefs in the house. Make a big batch and they’re ready all week for a quick lunch or afternoon snack. Ketchup happy faces are optional but highly recommended. We can’t wait for you to try these!
RECIPE:
Corndog Muffins
INGREDIENTS
6 turkey hot dogs, sliced into 2-inch cuts
1/2 cup shredded Monterey Jack cheese
1 cup buttermilk
1 tbsp honey
2 large eggs
1/4 cup melted butter
1 cup cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tsp salt
1 tbsp baking powder
12 popsicle sticks
INSTRUCTIONS
- Preheat the oven to 400 degrees. Prepare 12 muffin tins with nonstick spray or liners.
- Add cornmeal, flour, sugar, salt and baking powder in a large bowl. Whisk together. In a separate bowl, whisk together buttermilk, honey, butter and eggs. Carefully incorporate your wet into your dry mixture until just combined. Fold in cheese. Evenly distribute the corn muffin mixture into the prepared muffin tin. Insert a popsicle stick into each hotdog piece, then carefully place the hotdog into the center of each cornbread muffin. It’s fine if a little hot dog is sticking out; the cornbread will rise in the oven. Bake in a 400-degree oven for 15-20 minutes until golden brown. Allow to cool, and then serve with your favorite condiments.
