I was reading through my Google Reader last week and saw these corn dogs on Chef-In-Training, which look amazing! I’ve been wanting one ever since. Well, frying makes me a bit nervous since I’ve definitely had a big frying fail before, and I remembered these cute little baked corn dog mini muffins and thought that was the perfect way to satisfy my taste for a corn dog. I used the Oscar Meyer Selects all beef hot dogs with no nitrates or nitrites, which were great tasting hot dogs! These corn muffins were so good! They are so tiny and cute and would also be great for a party. And these are sure to be a huge hit with the kiddos too! These use a homemade cornbread recipe (which actually made fabulous tasting cornbread too! Adam made us some cornbread pancakes with the leftover batter.), but you can certainly use a mix to save time.
Mini Corn Dog Muffins
Source: Six Sister’s Stuff, originally Iowa Girl Eats
Makes approximately 48 muffins
Ingredients:
1/4 cup unsalted butter, melted
1/4 cup unsweetened applesauce (or an additional 1/4 cup melted butter)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp. salt
8 to 10 all beef hot dogs, cut into 1 inch bites
Directions:
Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray, set aside.
In a medium sized bowl, stir together the melted butter, applesauce, and sugar until incorporated. Add in eggs and whisk together. Pour in buttermilk and stir to combine.
In a separate bowl, whisk together the baking soda, cornmeal, flour, & salt. In two batches, whisk dry ingredients into wet ingredients until fully incorporated. Batter will be lumpy.
Place one tablespoon of batter into each muffin cup. Stick one hot dog bite in the center of each muffin cup vertically.
Bake for approximately 8 to 10 minutes, until muffins are golden brown. Remove muffins from oven and cool in the pan for a few minutes. Run a knife around the edge of each mini muffin and pop them out. Place on a plate and serve with ketchup and mustard for dipping if desired.
Store leftovers in an airtight container in the refrigerator. The leftovers taste great, just heat them in the microwave for approximately 20 seconds or so.
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{ 8 comments… read them below or add one }
Those are sooo cute! You’re right… kiddos would love them! This is definitely something I’m going to try. I like how they are baked, not fried. I try and stay away from all that fried stuff
Thanks so much Lauren! I love that they are baked too, healthier than the fried version!
They are so cute! I am particularly loving your cornbread mixture, with the applesauce and buttermilk. I will be trying this!
Kris recently posted..Spring Please!!!
Thank you Kris!
My kids love these! I am going to have to make a batch of these these this week for them
I nominated you and your blog for the Liebster Award….if you head over to my blog http://attainablecuisine.blogspot.com …..you will see the nomination and more details! Stephanie
Stephanie recently posted..Liebster Award
I’m so glad they love them! Thank you so much for the award! That is so sweet of you!
I made these today for my grandson, and he loved them! I used the extra batter and made cornbread muffins to go along with our Three Bean Vegetarian Chili for dinner. They were so flavorful, especially knowing they were a healthier version, substituting applesauce for some of the butter. This recipe is an all-around keeper!
I’m so glad your grandson loved them! And so glad you thought it was a great cornbread recipe by itself too! That 3 Bean Vegetarian Chili sounds wonderful!