Still love the corndogs from your youth, but not the deep-fried fattiness? These Easy Corn Dog Muffins recreate those flavors in a healthier and easier way.
2 (8.5-ounce) boxes cornbread mix
2 tablespoons brown sugar
2 large eggs
1 ½ cups milk
1 cup grated cheddar cheese
9 all-beef hot dogs, cut in half
Preheat the oven to 400 degrees. Spray 18 cups of a 24 muffin tin with baking spray. Set aside.
In a mixing bowl, stir together the cornbread mix and brown sugar.
Whisk in the eggs and milk, and then fold the cheese into the batter.
Spoon the mixture into the greased muffin cups until they are ⅔ full.
Push one hot dog half into each cup.
Bake in the preheated oven for 14 to 18 minutes or until the cornbread is golden brown.
Serve with ketchup and/or mustard for dipping.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Starters - Appetizers, Breakfast
- Method: Bake
- Cuisine: American
Keywords: easy corn dog muffins, cornbread, corn dogs, hot dogs, appetizers, game day, breakfast, childhood classics, recipe remakes