Mini Cornbread Corn Dog Muffins
These Mini Cornbread Corn Dog Muffins are one of my favorite additions to this year’s back-to-school fridge prep! Made with homemade cornbread batter and little bites of hot dog, they’re the perfect grab-and-go lunch for busy school mornings. My kids are completely obsessed with these, and all I have to do is pack a little container of ketchup or yellow mustard on the side. They’re freezer-friendly, kid-approved, and so much better than anything from the freezer aisle.
Equipment
- Mini Muffin Pan: https://amzlink.to/az0tE2gKEBNMo
Ingredients
Homemade Cornbread Batter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar or honey
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup melted butter
- 2 tablespoons sour cream or plain Greek yogurt
Corn Dog Muffins
- Homemade cornbread batter
- 6 hot dogs cut into 24 thumb-tip-sized pieces
Let's Make It
- Preheat oven to 375°F and grease a 24-cup mini muffin pan.
- Whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl whisk together the eggs, milk, butter, and sour cream.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fill each muffin cup about two-thirds full.
- Press one hot dog piece into each muffin.
- Bake for 12–15 minutes until lightly golden and cooked through.
- Cool for 5 minutes before removing from the pan.
Notes
- Cut the hot dogs into pieces about the size of the tip of your thumb for the best corn dog-to-cornbread ratio.
- Do not overmix the batter.
- Serve with ketchup or yellow mustard.