When you can’t go to your neighborhood restaurant and have your favorite appetizer, mini corn dogs, you do the next best thing and make Mini Muffin Corn Dogs at home.
Many of the restaurants in our area have been closed for dine in services. Therefore, we have recently missed out on some of our favorite menu items. From Texas Roadhouse Rolls, Nashville Hot Chicken to Buffalo Chicken Wings and Spinach Artichoke dip, we have missed them all.
Lucky for us, we have been able to replicate many of those items in our kitchen (see links above for the recipes). And many times, we have made them a little healthier by not using a deep fryer like they do in restaurants.
However, when the family asked me to make mini corn dogs, I was in for a challenge.
Classic mini corn dogs are deep fried. And it is difficult to replicate the breading that is tightly wrapped against those little hot dogs without putting them in a hot pot of oil.
Believe me, I tried to dredge the hot dogs in batter and put them in the oven. And it was a disaster! By the time they were put in the oven the batter had slid off the hot dog and onto the bottom of the baking sheet.
So I decided to do the next best things and make Mini Muffin Corn Dogs instead!
Mini Muffin Corn Dogs
Instead of making a thick batter that shapes around the hot dog, we used a box of Jiffy Muffin Mix.
However, we added a few additional ingredients to the standard instructions listed on the back of the package.
In a medium bowl, add the Corn Muffin mix, egg, milk, garlic powder and chili powder and whisk until incorporated. Set aside.
Spray a mini muffin pan with non-stick spray. Be sure to get the bottom, sides and even the top of the pan so that the mini muffin corn dogs easily release after baked.
Scoop 2 teaspoons of the batter in each of the mini muffin cup. To make it easy, we use a small cookie scoop which measures exactly 2 teaspoons.
Then take 4 hot dogs and cut them each into 6 even size pieces. Then place a piece of the hot dog into the center of each mini muffin cup and lightly press down.
Once the Mini Muffin Corn Dogs are prepared, place in a preheated oven. Continue to bake until the muffins begin to turn golden brown.
Remove from the oven and allow the mini corn dogs to sit in the pan for a few minutes before serving.
Serve with your favorite dipping sauce, which in our house is plain old Ketchup!
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- 1 box Jiffy Corn Bread Mix, 8.5 ounce box
- 1 egg
- 1/3 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 4 hot dogs, cut into 6 pieces each
- Preheat oven to 400°F. Grease mini muffin tin, and set aside.
- In a medium bowl, add the Jiffy mix, egg, milk, and spices and whisk until completely combined.
- Spoon 2 teaspoons of the cornbread batter into each muffin cup, and then gently press a piece of hot dog into the middle of each muffin.
- Bake for 8 to 10 minutes, until the edges are golden brown and the corn muffin is cooked through.
- Let the mini corn dogs rest in the pan a few minutes before removing.
- Serve with ketchup and/or mustard.
Recipe provided by Make Your Meals
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g