This recipe for Corn Dog Muffins is perfect for Super Bowl, tailgate parties, kid parties and adult parties too! Everyone seems to love them. Enjoy the video in the post showing you how to make these fun Corn Dog Muffins.
Corn Dog Muffins
Corn dog muffins are so simple to make because you start with a simple boxed cornbread mix. Cheese and chopped hot dogs are swirled in (use Lil’ Smokies, if you’d like), and you can put out ketchup and mustard for dipping. They’re the perfect sort of finger food. People always think they’re a good thing to put out for the children at the party… but the adults end up gobbling them all up!
🛒Ingredients needed:
- cornbread mix
- brown sugar
- eggs
- milk
- hot dogs
- grated cheddar cheese
- condiments (for dipping)
✏️How to make Corn Dog Muffins:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat oven to 400°F. Lightly grease mini muffin tins.
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In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
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Spoon a good tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
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Bake 10 to 12 minutes, or until golden brown. Let cool for about 10 to 15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board and urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
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Serve warm with desired dipping sauces (I recommend ketchup and mustard!)
➡️Recipe Tips:
- Alternately, you can use your favorite cornbread mix, follow the instructions on the box, add in 1 cup of cheddar cheese and mix in chopped hot dogs too. If your favorite cornbread mix doesn’t have a sweet element to it, add in 2 tablespoons brown sugar.
- You can use paper liners if you’d like. And a silcone baking pan will be the easiest pan to pop these out!
- Use ‘Lil Smokies instead of hot dogs for a slightly different flavor.
✔️What to do with Corn Dog Muffins:
- Make these as a surprise after school snack for your kids. They’ll be delighted!
- Serve them at a Super Bowl party along with some chili and other festive appetizers.
- In a pinch, whip up a hearty salad and call it dinner!
★How to Store:
You won’t have any left, so storage really isn’t and issue. But… if you do, store them in the refrigerator for 2 to 3 days. They can be gently reheated in a microwave.
❤️Why I love this recipe:
- Not everyone is willing to admit it, but don’t we all love corn dogs? These have all the flavor without the grease from deep frying. That’s a big win in my book!
- I love using a slightly doctored up box mix for the cornbread. It makes this recipe so simple and quick to make.
- Corn Dog Muffins work well for so many different occasions, but I most love serving them when kids are around. Their delight is a true pleasure to see.
Kid-friendly appetizer recipes!
- Pizza Pinwheels
- Homemade Soft Pretzel Bites
- Easy Lil’ Smokies
- Puff Pastry Bacon Pinwheels
- Texas Tortilla Roll Ups
Corn Dog Muffins
Ingredients
- Two 8.5-ounce packages corn bread mix (Jiffy brand works great)
- 2 tablespoons brown sugar
- 2 large eggs
- 1½ cups milk
- 9 hot dogs, diced
- 1 cup grated cheddar cheese
- ketchup, mustard, sour cream, honey mustard (for dipping)
Instructions
- Preheat oven to 400°F. Lightly grease mini muffin tins.
- In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
- Spoon a good tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
- Bake 10 to 12 minutes, or until golden brown. Let cool for about 10 to 15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board and urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
- Serve warm with desired dipping sauces (I recommend ketchup and mustard!)
Notes
- Alternately, you can use your favorite cornbread mix, follow the instructions on the box, add in 1 cup of cheddar cheese and mix in chopped hot dogs too. If your favorite cornbread mix doesn't have a sweet element to it, add in 2 tablespoons brown sugar.
- You can use paper liners if you'd like. And a silcone baking pan will be the easiest pan to pop these out!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and often make it for my kids (though my husband and I love them too.) I made them according to the recipe at first, but it seems there’s way too much liquid which takes longer to bake. I adjusted the amount of milk to be what the Jiffy box calls for, so 2/3 cup for both boxes in this recipe. The texture is much better and a lot easier to work with. Maybe you needed more liquid for the Trader Joe’s kind. Thanks for the recipe!
I love this recipe! I have actually been making it for Super Bowl the past few years… and, since it’s Super Bowl weekend, I just made up a batch. They are so tasty dipped in mustard. Thanks for sharing this one.
Would they need to be refrigerated overnight if I made them the day-ahead?
I would probably refrigerate- yes.
I don’t have mini muffin pans. Have you tried baking them in a regular sized muffin pan? If so, how much longer did you cook them. Can’t wait to try these this week. Thank you.
I have not… but regular muffins usually take between 18 and 22 minutes or so.
Made these for dinner tonight! I didn’t read anywhere that it tells how many it makes – 48 minis very full or a few more if you don’t fill the muffin cups as full. Don’t chintz on the cooking spray – I tried that and my first batch stuck. Not bad, but I’d rather they just slide out! I made a double batch so I can freeze a meal worth. Everyone loved them! Thanks!
These are DELICIOUS!! I made these in regular sized cupcake tin and everyone raved about them. Making them in a mini tin this Sunday for the football games. 😉
I love corn dogs, but they have to be fresh! Kind of hard to get at times. These look yummy! And the tip from Ellen to make them crispy….can’t wait. Thanks for all of the wonderful recipes!
Love these! My husband made these for a 40th Birthday party we went to. They were a hit!! We offered a bottle of mustard to squirt on them. They tasted just like corndogs. He used the Trader Joe’s mix. Also added just a touch of cayenne.
I made these today, simply because I live in the UK and if you ask for a corn dog people look at you like you have two heads! Can’t get cornbread mix either, so I simply used my fav recipe for cornbread (I used the Better Homes and Gardens Cookbook version) and then added the hot dogs and cheese. I also wanted it to taste more like a corn dog, so I decided to cook them like you would corn sticks. I put oil in the bottom of the muffin pan, put it in a very hot oven until the oil was smoking, then added the batter to the hot oil. This made them crisp and browned on the outside, and even more like a corn dog. Thanks for the recipe!
Great tips!
Will these freeze well??????
I haven’t frozen them, but I would guess so. You’d need to defrost them in the refrigerator though because of the hot dogs.