My kids love corn dogs, seriously, who doesn’t?? However, corn dogs are very high in calorie because they are deep fried. In the past I’ve made homemade corn dogs and they were delicious, but always felt guilty eating. I think I’ve seen the “baked” kind, but I’m a bit hesitant trying it. When I found this Mini Corn Dog Muffins here I was really excited! Ok, it’s still a bit fattening because you have to add 1/2 cup butter, but as the recipe indicates you can substitute 1/4 cup with applesauce and keep 1/4 cup butter.
Makes about 48 in a mini cupcake/muffin pan:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce, I tried this and couldn’t tell a difference!)
1/2 cup sugar
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
1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Really simple to make and super delicious!! The batter is so good you can eat it without the hotdog. This was another huge hit in our family. Loved dipping the corn dog muffins into ketchup and dijon mustard – mmmmm, yuuuuum!! I made Mini Caprese Salad Bites for the side and went really well with the corn dog muffins!