Last Updated on January 11, 2021 by smartkitchenpicks
Baked corn dog muffins are love by muffin lovers. After all the cooking that comes with Thanksgiving, I need a break! I swear, cooking is just as tiring as working out and after making a big meal for all my extended family, I just want to give up cooking forever and sit myself down for a marathon of Netflix and pajama-wearing.
My body goes into a cooking coma and just the thought of making extensive meals make me tired! Not a good feeling for a food blogger, right?
Luckily, there are recipes like these Baked Corn Dog Muffins that are not only ridiculously easy, but also delicious and let me satisfy my mini corn dog cravings in a healthier way!
Baked corn dog muffins are a big comfort food
Especially those greasy, deep-fried ones from local fairs. Can I get an amen for how tasty those things are? Unfortunately, fairs only come along every once in a while and all that saturated fat does not make my body happy.
I think the last one I went to was about a year and a half ago, but man, you better believe I ate my mini corndog-heart out. So anyways, I’ve been going through a mini muffins phase the last few months and after pouring over my neurobiology textbook for a few hours, it hit me. BOOM. Baked corn hot dogs.
In a mini muffin cup. The epitome of delicious and cuteness, since we all know that mini-food trumps its larger counterpart by a long mile!
These couldn’t be any simpler to make and they make the perfect snack, especially if you have little kids who are picky eaters. They’re just the right size for small hands (and if you’re an adult, your hand are perfect for grabbing 5 and shoving them in your mouth) and are a no-mess way to carry food on the go!
I would have packed these away for lunch if they hadn’t all been eaten within a few minutes of me pulling them out of the oven!
To make them, simply gather a mixing bowl and mini muffin tin and get to adding ingredients! One of my favorite things about this recipe is how it’s made with minimal ingredients and just one bowl, saving you cleaning time and the time spent groping in your pantry looking for obscure ingredients.
Just add in the dry ingredients, give the mixture a stir, then wet ingredients, start cracking in the egg and adding in the milk. A quick couple of turns with a mixing spoon and your cornbread mix base is ready to go! Now, just grease up that mini muffin tin, fill it 2/3 of the way full, and poke your hot dogs into the middle of the batter.
The cornbread will bake around the hotdog, warming is up and adding that perfectly sweet undertone that helps make corn dogs so darn delicious! As well as being easy, this baked corndog recipe is lightened up.
By baking, rather than frying them, you reduce the amount of fat and calories in each corndog muffin, which totally justifies you eating twice as many, right ;)? That’s how my mind works!
While I wouldn’t deviate from the base recipe all that much, there are some variations you can do to adjust the recipe to your taste/dietary preferences! I love adding some sweet corn into the batter for some extra texture and flavor and vegetarians can use veggie dogs in place of turkey/pork.
These can be made in mini muffins tin as well, as long as you adjust the size of the hot dog pieces and baking time!
Baked Corn Dog Muffins – Savory StyleCourse: AppetizersDifficulty: Easy
1 cup yellow cornmeal
1 cup all purpose flour
⅓ cup sugar
1 teaspoon baking soda/powder
1/4 teaspoon salt
½ stick butter, melted
1 cup milk
4 hot dogs, cut into thirds
- Preheat oven to 375 degrees.
- In a large mixing bowl, cornmeal, flour, sugar, baking powder, and salt.
- Stir in the butter, milk, and egg, Whisk to combine.
- Fill a muffin tin ⅔ of the way full and add a hot dog section into the center of each.
- Bake for 16-18 minutes or until the tops are golden brown. Enjoy every bites!