Mini Corndog Muffin

Are you ready for some football?

The Superbowl is coming up, so it’s time to prepare all those fun and easy appetizers.  Mini Corndog Muffins are perfect whether you are expecting a crowd or if it’s just your family sitting down to enjoy the commercials.

These little muffins are so addictingly delicious and I love that they’re not deep fried like those scary freezer corndogs.  But because they are so delicious, you can totally eat half a batch of these things in no time flat.  Don’t say I didn’t warn you.  Maybe you should just plan to make a double batch…just in case.

Recipe Notes

*Yes, my hot dogs are red.  They are a specific brand I grew up with and are the only hot dogs my boys will eat!  If you can get them in your area, give them a try!

Mini Corndog Muffins

Adapted from Iowa Girl Eats

1 (8.5 oz) package cornbread mix

1 egg

1/3 cup milk (or as indicated on packaging)

4 hotdogs, cut into 6, 1-inch pieces

Preheat the oven to 350 degrees F.   Spray a 24-cup mini muffin tin with non stick spray.

Mix up the cornbread mix according to package directions, and place approximately 1 tablespoon of cornbread mix into each cup of the muffin tin (I used my smallest cookie scoop and it was perfect!)

Place 1 hotdog piece into the center of each muffin and bake for 8-10 minutes or until the muffins are done.  Cool the muffins for 3-5 minutes in the pan.  Then use a butter knife to gently pop the muffins out of the tin.  Serve immediately.

Makes 24 Mini Corndog Muffins