Mini Corn Dog Muffins Recipe

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites (Pictured are Open Nature brand nitrate free all beef hot dogs)


  1. Wisk together butter and sugar.
  2. Add eggs and stir well.
  3. Add buttermilk and continue to wisk together.
  4. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  5. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
  6. Place one hot dog bite into the middle of each muffin cup.
  7. Bake for 8-12 minutes at 375 degrees or until cornbread is golden bron.
  8. Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini corn dog muffins


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