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Corn Dog Muffin Minis

Cornbread recipe adapted from Holly Hobbie’s Muffin Maker Game

By happyvballgirl of My Epicurean Adventures

Ingredients

  • 1 ¼ cups all purpose flour
  • ¾ cup yellow corn meal
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg lightly beaten
  • 2 Tbsp butter melted
  • 4 hot dogs each cut into 6 equal pieces (24 total)

Instructions

  1. Preheat oven to 400 degrees F. Grease mini muffin pans for 24 mini muffins.
  2. Combine flour, corn meal, sugar baking powder and soda and salt in a medium bowl. Whisk to blend. In another bowl, whisk together the buttermilk, butter, oil and egg to combine. Pour buttermilk mixture onto the flour mixture and stir until almost smooth. Spoon into the prepared pan.
  3. Place 1 piece of hot dog into the center of each muffin tin.
  4. Bake until muffins are puffed and golden, about 15 minutes.
  5. Transfer to a wire rack and cool 3 minutes.

Recipe Notes

Makes 24 mini corn dog muffins.