Method
- Step 1: Preheat oven to 400°F and generously spray a 24-cup mini muffin tin with cooking spray, making sure to coat the bottom and sides of each cup thoroughly to prevent sticking. Cut hot dogs into 1-inch pieces—you should get about 4 pieces per hot dog, which will give you approximately 24-32 pieces total.Step 2: In medium mixing bowl, prepare cornbread batter according to package directions—typically this means whisking together the cornbread mix, egg, and milk (or just water if that's what your mix specifies) until just combined with no large lumps remaining. Don't overmix; a few small lumps are perfectly fine and will disappear during baking.Step 3: Fill each mini muffin cup about halfway full with cornbread batter—roughly 1 tablespoon per cup works perfectly. You want enough batter to allow it to rise around the hot dog piece, but not so much that it overflows during baking.Step 4: Place one hot dog piece standing upright in the center of each muffin cup, pressing it gently into the batter so it's secure but still visible on top. The batter will rise up around the hot dog as it bakes, creating that signature corn dog look.Step 5: Bake mini corn dog muffins for 10-12 minutes until cornbread is golden brown on top and edges pull away slightly from the sides of the muffin cups. A toothpick inserted into the cornbread portion (not the hot dog) should come out clean or with just a few moist crumbs attached.Step 6: Remove muffin tin from oven and let cool for 2-3 minutes before running a butter knife around the edges of each muffin to loosen them. Carefully pop muffins out of tin using a fork or small spoon to lift them gently.Step 7: Serve mini corn dog muffins warm with ketchup, mustard, or ranch dressing on the side for dipping. These are best enjoyed fresh from the oven when cornbread is still fluffy and hot dogs are steaming, but they reheat beautifully in the microwave for 20-30 seconds.
Notes
Nutrition Facts (per muffin): Carbs: 18g | Protein: 5g | Fat: 6g