Mini Corn Dog Muffins - sweet cornbread and hot dogs baked in a mini muffin tin. These bites are great for game day, parties, lunch, or dinner. Super simple to make and tastes great! Eggs, buttermilk, honey, butter, flour, cornmeal, salt, baking powder and hot dogs. I always double the recipe for parties and never have any leftovers. Serve with your favorite dipping sauce.
Preheat oven to 400ºF. Lightly spray a mini-muffin pan with nonstick spray.
Cut each hot dog into 6 1-inch pieces.
In a medium bowl, whisk together eggs, buttermilk, honey and melted butter. Slowly stir in flour, baking powder, salt and cornmeal. Stir until combined.
Drop one tablespoon of cornbread into each mini-muffin cup. Place one hot dog slice into the middle of each muffin cup.
Bake 10-12 minutes, until cornbread is golden. Allow to cool and serve with mustard, ketchup, ranch or BBQ sauce.
Notes:
You can use any brand of hot dogs that you enjoy.
Turkey dogs also work great.
Can I freeze Corn Dog Muffins? Yes! Bake the bite and cool completely. Place cooled corn dog muffins in a freezer bag and freeze. To reheat, thaw and reheat in the microwave or covered in aluminum foil in the oven.
Store leftovers in an airtight container in the refrigerator.